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3 large bunches of broccoli rappini
6 large italian sausage links
1/2 cup olive oil
4 gloves garlic, chopped
large bunch fresh basil, chopped
bunch fresh flat italian parsley, chopped
2 tbsp chopped red cherry pepper
2 tbsp salt
1 tsp pepper
1/2 cup red wine
5 drops liquid splenda, or 2 tbsp powder
How To Prepare:
This is an old world italian recipe. These are very bitter greens, but the basil, wine, and sweetener cut the bitterness. In italian it is pronounced "roke-a-lay-rab" rolling the r's.
Remove sausage casing and brown sausage in olive oil, in a large saucepan, like the kind you boil pasta or corn on the cob in. separate links into small chunks with a fork and spatula, you want it the consistency of taco meat. Add garlic. Chop ends of stems off rappini and chop. make sure peices of remaining stems are chopped to 1/2 inch or so. add rappini a little at a time to pan and mix. It shrinks down quickly. add remaining ingredients, mix, turn down to low, cover and simmer for about 2 hours until very tender.
For lowcarb, just top with some parmesan or mixed italian cheeses. For the rest of the family, you can put it over spaghetti or in a sub on italian bread.