Salsiccia e friarielli

Method

1. 1 Blanch the rapa cabbage shoots for 4 minutes, then drain well. Blanching beforehand helps to remove the strong bitterness.
2. 2 Fry whole sausages in olive oil for 10 minutes, then pour in white wine and simmer until reduced.
3. 3 Sauté sliced garlic and dried chilies in oil for 90 seconds in a separate pan.
4. 4 Add the broccoli sprouts to the pan with garlic and chili peppers and stir-fry for 8 minutes until the vegetables are tender but still retain a slightly bitter taste.
5. 5 The lingering bitterness is the dish's defining characteristic; cooking it until it's mushy completely destroys its friarielli essence.
6. 6 Add the sausages to the pan with the vegetables, stir for 3 minutes, then put them in a sandwich or eat them on their own.