Sausage with friarielli and bread

Ingredients

For 1 serving

• Italian sausage1
• Broccoli rabe300 g
• Garlic1 clove
• Chili pepperto taste
• Bread50 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil. Meanwhile trim the turnip tops, keeping the tender leaves and florets and discarding the tough stalks, and wash them well.
2. Salt the water once boiling and cook the turnip tops for 5 minutes, until the stalks are tender; drain and squeeze them lightly.
3. Prick the sausage with a fork and cook it in a dry frying pan over medium heat for 12 minutes, turning often, until well browned outside and no longer pink inside; the fat it releases will flavour the greens.
4. Remove the sausage and keep it warm; in the same pan add the oil, the crushed garlic clove and the chilli and heat over medium heat for a minute.
5. Add the turnip tops, season with a little salt and a grind of black pepper and sauté for 5 minutes, until they have soaked up the flavours; discard the garlic.
6. Return the sausage to the pan to warm through and serve with the bread.