Pizza: Sausage and Rapini

extra virgin olive oil, italian sausage, braised rapini, fresh mozzarella, pecorino romano ~ 15 | 19

Special valid 12.31.2018 through 1.27.2019

My initial trip to Naples many years ago was full of culinary firsts: fresh white anchovies pulled from the sea and simply cured with salt and lemon, Mozzarella di Bufala freshly stretched and still warm, and my first true linguini con vongole. There were also many, many delicious and novel pizzas, such as Prosciutto e Rucola with Parma ham and spicy arugula, the Quattro Stagioni that is divided into seasonal quadrants, and one of my favorites that I am sharing with you today—the Salsiccia e Rapini.

This classic pizza showcases an important flavor combination found primarily in southern Italy—sausage and rapini. I have devoured an amazing number of different variations of this combination in my travels in Campania. Imagine my delight in finding some of the best sausage and rapini wrapped in a crusty roll at the Autogrill (the Italian equivalent of a turnpike service plaza in the American Midwest) and sausages braised in rapini with anchovy, garlic and chili flakes. Naturally, when you head to into the heart of Naples, you will find pizzas graced with these beloved ingredients.

You may recognize rapini by its American name, broccoli rabe. It’s a member of the same family as mustard greens and turnips with a slightly nutty flavor and a hint of bitterness that Italians adore so much. Like many dark leafy greens, it’s loaded with vitamins A, C and K and is rich in potassium, calcium and iron. Not only is rapini insanely delicious, it’s incredibly healthy!

Our Sausage and Rapini pizza is pulled straight from the play book of history and traditions of the great city of Naples. It all starts with an extra olive oil base. It’s then topped with generous amounts fresh mozzarella, porky Italian sausage and garlicky braised rapini before receiving a dusting of Pecorino Romano. It’s fired in one of our volcanoes for 90 seconds before it lands in front of you too steaming hot for you to inhale. 

AMAZING this pizza is! I’m a big fan of crushed chili flakes on mine. So, if you like a little spice, give it a try! MOLTO BUONO!

We are running this classic delicacy until January 27, 2019. Best get it now, as per the drill, it will disappear afterwards until next year!

-Chef Brian Gojdics