Ingredients: Per 4 servings
- 1 broccoli
- 4 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 4 pork sausages
- 2 tablespoons white wine
- salt and pepper to taste
Wash broccoli thoroughly: remove the leaves and divide into florets.
Boil in a pot until al dente.
In a pan, sauté 2 whole cloves of garlic: Add the sausages in the olive oil: poke the sausages with a fork, then add them to the pan.
Brown the sausages for a few minutes, then add a little white wine.
Add the broccoli, cut into pieces. Season with salt, pepper and another splash of wine.
Continue cooking over low heat with the pan covered until the sausages are done.
Pork is probably the most common meat served in Italian homes. In Italy, pigs have always been considered an important food source. In Ancient Rome, Marco Terenzio Varrone believed that these animals were given to man as a give to improve his quality of life. Compared to beef, pork is not only less expensive, but it can be used in many ways. In Italy, fresh meat is either cooked or preserved in the form of sausage and salumi. In almost every town in Italy, you will find a local type of salumi. In fact, 17 of the 20 regions in Italy have their own salumi culture and traditions. It is impossible to say who was the first person to put ground pork in an animal casing to make sausage, but we are certain that the slaves of Lucania, modern-day Basilicata, were the ones to introduced sausage to the ancient Romans.
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