Sausage With Broccoli Rabe and Tomato Sauce | Italian Cooking Class

Remove the skin from the sausage and form into a burger pattie shape to your liking.

While the pan is heating up practice an incision by the lengh of the sausages and remove the skin and give the sausages your desired round or square shape according to the shape of your bread. For the purpose of this recipe we will cut the bread in round shape with the guidance of a ring mold.

After 3 minutes heating up the pan place the sausages in the pan and cook one side for at least 5 minutes.

Flip the sausages and add the tomato sauce. Season with salt and pepper and let cook for 8 to 10 minutes or until the sauce has thickened up to desired consistency. Add grated cheese on top and without stirring empty the pan and let the sausages and the sauce rest aside.

In the meantime, heat up the same pan on high heat for 3 minutes and after that, drizzle a little olive oil in the pan and cook the Chicory quickly for less than 1 minute stirring and rubbing the leaves to the bottom of the flavourful pan. If desired, add half teaspoon of Calabrian chili for a little extra spiciness. Remove the Chicory from the pan and set aside.

Now in the same pan on medium heat toast the bread on one side (the side that will be outer/external). Pour some of the tomato sauce cooked previously on the open side of the bread and flip the bread and let cook for about 5 minutes or until the edges of the bread start gently burning.

Plate everything up with fresh burrata, the charcuteries (mortadella and/salami) in your preferred way, but don't forget to sprinkle a little course sea salt on the Chicory!