Salsiccia (italian sausage) is a great match with rapini because of its fat

Ingredients | 2 serving

• 1 Sausage/Salsiccia for each person
• 400-300g fresh or frozen Rapini
• 1 clove of Garlic
• Salt and Black Pepper
• Extra virgin Olive Oil

Preparation

– Sauté the chopped garlic in extra-virgin olive oil.

– Add rapini and salt and mix them.

– Add a bit of water and cover the pan with lid.

– Cook for ⏳ 20 mins till the rapini becomes soft.

Salsiccia/Sausage

– Meanwhile in another pan: pour a bit of olive oil and place (halfway opened) sausage from the skin side.

– Pan fry till it forms a dark crust on its surface.

– To hold the sausage flat (because while it’s cooking, it tends to bend) I’ve put a weight on it.

– Turn it over and cook the other side.

– The sausage is ready in 10 minutes on medium heat.

Serve it on a bed of rapini.

Notes:

• In Italy, this duo is also the condiment for pasta. In smaller pieces.
• In vegetarian version replace the Salsiccia with grilled cheese. (usually Caciocavallo)

Buon appetito!

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Ingredients

• 3 tbsp White greek yogurt
• 1L of Milk
• 2 tbsp sour cream (optional) if your milk is pasteurized this can help for make a richer yogurt.

Preparation

– Heat the milk in a pot, just below the boiling point. turn it off.

– Meanwhile, combine the fresh cream (optional) with yogurt (cream is fat so it helps the yogurt becomes sour and gain a richer flavor.)

– When the temperature of the milk is around 40°C/104°F.

– Dilute the yogurt mix with 4-5 tbsp of warm milk then add it to the pot of milk

– Gently dissolve it into milk.

– Pour the mixture in a clean, dry container, put its “lid” but don’t close it.

➡️ Air helps yogurt to breathe and helps the fermentation

– Cover the yogurt’s container with kitchen cloths (the container should stay warm for a long period), put it in a protected space (i.e. inside an off-oven) during which, it shouldn’t be moved.

– Check the yogurt the day after. It should be ready, store it in the fridge it will last for 10 days at least.

Notes:

• each time you’ll use yogurt, the spoon should be always clean and not contaminated by other ingredients because it causes yogurt to go bad or create molds in a long periods.
• If you want to make Kashk, the more yogurt is sour the better the kashk becomes. So leave it for 2 days or so.
• Yogurt can be used as an appetizer: with dried mint, salt and pepper. A nice dip for potato chips.
• It’s also a nice savour to taste with dishes like: adas polo (rice with lentils), khoresht bademjan (eggplant’s stew) or simply dip a piece of bread.

Enjoy! ☺️

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