Soulful Tuscan Recipe
House-made Italian sausage, wood roasted rapini panna, fior di latte, chili flakes, ricotta, Pecorino-Romano & chopped garlic in e.v.o.o.
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Ingredients
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Sausage
Rapini Panna
Toppings
Method
Sausage Preparation
- 1
Make the Sausage
In a mixing bowl, combine ground pork, fennel seeds, red pepper flakes, minced garlic, salt, black pepper, and olive oil. Mix until well combined.
- 2
Rapini Panna Preparation
- 3
Prepare the Rapini
In a pot of boiling salted water, blanch the rapini for about 2-3 minutes until bright green. Drain and set aside.
- 4
Make the Panna
In a saucepan, heat heavy cream over medium heat. Add minced garlic, blanched rapini, salt, and black pepper. Simmer for 5 minutes, then blend until smooth. Return to heat to keep warm.
Assembly
- 5
Assemble the Dish
On a serving plate, spread a generous amount of rapini panna. Top with cooked sausage, then sprinkle with fior di latte, ricotta, and Pecorino-Romano cheese.
- 6
Finish with Garnish
Sprinkle chopped garlic and chili flakes over the top, then drizzle with extra virgin olive oil before serving.
