Teresa (Covelli) Pugliese, Aprigliano, Cosenza
Prior to the 1950s, meat was very expensive throughout Italy, and not everyone could afford it. Most families would raise their own pigs and use every part of it in some way or another. With other leftovers came the sausage and we, along with other families, would make our own for this dish. —Stella (Pugliese) Occhinero
(Yield: 4 servings)
4 Italian sausage links 5 to 7 inches
(your favourite)
5 tablespoons extra-virgin olive oil
2 garlic cloves (chopped roughly)
1 head rapini (cleaned and drained)
1½ cups of water
salt and freshly ground pepper
1. Warm oil in medium skillet over medium heat and cook garlic until fragrant (30 seconds).
2.Add rapini and ½ cup of water with pinch of salt and cook until wilted.
3.Lower heat and simmer for 10 to 15 minutes.
4.Remove rapini from skillet and set aside.
5.Increase heat to medium, add sausage links and remaining water. Cook, turning sausage a few times.
6.When water has completely evaporated, cut links to 2- to 3-inches and return to skillet. Cook for another 5 minutes.
7.Return rapini to skillet and cook for another 3 minutes. Season to taste.
Serve warm on a plate together. Also excellent on a fresh Italian bun.