SALSICCIA E RAPINI
My initial trip to Naples many years ago was full of culinary firsts: fresh white anchovies pulled from the sea and cured with lemon, mozzarella di bufala freshly stretched and still warm, and my first true linguini con vongole. There were also many novel pizzas, such as: Prosciutto e Rucola with Parma ham and spicy arugula, the Quattro Stagioni that is divided into seasonal quadrants, and the pizza I am sharing with you today—the Salsiccia e Rapini.
This classic pizza exemplifies an important flavor combination found primarily in southern Italy—sausage and rapini. I have enjoyed an amazing number of different variations of this combination in my travels in Campania. Imagine my delight in finding 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, rapini’s loaded with vitamins A, C and K and rich in potassium, calcium and iron. Not only is it insanely delicious, it’s incredibly healthy!
Our Salsiccia e Rapini pizza is pulled straight from the history and traditions of the great city of Naples. This pizza starts with an extra virgin olive oil base. It’s topped with generous amounts of Isernio’s Italian sausage and braised rapini before receiving a dusting of Pecorino Romano. It’s then fired at 800 degrees for 90 seconds before it lands in front of you to devour.
We will be running this classic delicacy through March 19th. Gather with us soon to enjoy this remarkable flavor combination!
EXECUTIVE CHEF & DIRECTOR OF FOOD AND BEVERAGE