Saturday, April 13 2024

Broccoli and sausage is a traditionally carnival dish.

In ancient times, in fact, this was the period when the two main ingredients were most readily available: both turnip greens because it is a winter vegetable (of which the Paestum plain still abounds), and sausage since in January pork was slaughtered in every home.

Today, thanks in part to gastronomic globalization, ì vruocculi e sausicchia as they are called in the Cilento region, have become a four-season dish.

The sandwich version, then, was typical of feast days and is still a great street food today.





  • 35 oz of  broccoli rabe
  • 2 sausages
  • 1 clove of garlic
  • 1 chili pepper
  • 10 tsp of  extra virgin olive oil
  • 2 pinches of salt



lean and wash the broccoli rabe.

In a pan, lightly sauté the garlic and chili with oil.

Place the sausages whole and let them brown on both sides over moderate heat. Then, remove the garlic.

Add the broccoli, season with salt, cover with a lid, lower the flame, and let it cook for 15 minutes.

Occasionally, turn them to ensure even cooking and prevent burning.

The broccoli will be ready when they are compact and have a dark green color. Taste and adjust the salt. Plate… and enjoy your meal!

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