Broccolini with Crumbled Italian Sausage
Chef Will Overacre of Michael Anthony’s Cucina Italiana pairs tender broccolini with savory Italian sausage, Parmesan and a splash of white wine for a rich, satisfying side. Broccoli rabe or rapini may be substituted for a more assertive, pleasantly bitter flavor.
Ingredients
- 8 ounces broccolini about 3 cups
- 2 1/2 ounces Italian sausage about 1/3 cup, cooked and crumbled
- 6 tablespoons olive oil
- 1 cup grated Parmesan
- 1/4 cup white wine
- 1 ounce garlic 6-8 cloves, peeled and minced
- 1 teaspoon crushed red pepper flakes
- Fresh lemon juice to taste
- Lemon wedges for garnish
Instructions
- Blanch the broccolini until crisp-tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the cooked sausage and garlic, and sauté for about 2 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits.
- Add the Parmesan, stirring quickly until it combines with the wine and oil to create a sauce.
- Add the blanched broccolini and cook for about 2 minutes, tossing to coat.
- Finish with lemon juice and crushed red pepper flakes. Transfer to a serving dish, and garnish with lemon wedges.
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