Italian sausage or pork sausage, skinned. Step 1 - Trim the Cime di Rapa 2 inches from the bottom and peel the outer layer of the large stems. Chop it into 2 inch lengths. Put the pasta onto boil in plenty of salted, boiling water. When it has 2 minutes to go, add the cime di rapa and cook for 2 minutes until wilted.. Wash the broccoli rabe and pat dry. Trim the bottom, tough ends (about 2-3 inches from the bottom) and discard. Roughly chop into 2 inch chunks. Drain the cannellini beans and rinse. Set aside. When the water is boiling, add the broccoli rabe*. Add a large handful of salt, about a tablespoon and stir. Turn the heat under the saucepan to a.

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In a small saute pan, heat two tablespoons of extra virgin olive oil. Once hot fry the breadcrumbs with the whole garlic cloves until golden and set aside. 2) Clean the broccoli rabe by removing the hardest and thickest stems and the larger leaves (you can keep the flowers). Break the greens into pieces and wash well.. Add it to the pan, season with black pepper to taste, and sauté on medium-high heat for 5 minutes or until browned outside. Set aside on a plate. In the same pan, heat a drizzle of olive oil and a clove of crushed garlic. Add the breadcrumbs and sauté on medium-low heat for two minutes or until golden.