I hadn't cooked for my kids for more than two weeks, but all that changed when they returned from camp yesterday. Maybe I was out of practice, maybe I was feeling a bit defiant or maybe I was just hoping for a change, but given how much I enjoyed superspicy broccoli rabe last week, I wanted it again. There were sweet Italian sausages in the fridge, some homemade focaccia buns in the freezer and, of course, broccoli rabe—all ready to come together. I thought about sautéing the broccoli rabe, chopping it and kneading it into the sausage meat, but that would've been too cruel to my kids, not to mention self-defeating (I would surely have wound up making PB&Js). To satisfy everyone, I sautéed the broccoli rabe with garlic and so much crushed red pepper flakes all our mouths were vibrating, grilled the sausage patties (and the buns) and sandwiched it all together. A little aioli with olives, capers and herbs from my garden finished the dish. Malcolm, my 7-year-old son, passed on the aioli and broccoli rabe, but my 12-year-old daughter, Pia, ate it all.
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