I have some cured Italian sausage left from my pizza last week and this is the perfect salty bite for some bitter broccoli di rapa.  Needless to say, this could easily be combined with pasta (orrechiette or rigatoni) but tonight, I’m serving it as a first course to my pasta with shrimp and scallops. 

Simply blanch the broccoli in plenty of salted boiling water for about 2 minutes (2 bunches for 4 persons), then drain well in a colendar. 

In a large skillet, lighlty brown a couple of cloves of sliced garlic, along with some sliced cured sausage, and saute for a few minutes.  Add in the drained broccoli and saute on high heat for about 3 or 4 minutes.  Taste and add salt.