Rice pie with broccoli rabe and sausage

Name: Rice pie with broccoli rabe and sausage
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Broccoli rabe 2 ½ cups; Salamella sausage 0.88 lb; Carnaroli rice 2 cups; Eggs (approximately 4) 7.4 oz; Grana Padano PDO cheese 1 oz; Fontina cheese 1.4 oz; Saffron 1 bag; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Butter 0.7 tbsp; Breadcrumbs 5 tbsp; Grana Padano PDO cheese grated 3 spoonfuls; Breadcrumbs 3 spoonfuls

it br de es fr nl

1077

Calories per serving

Energy Kcal 1077
Carbohydrates g 105.3
of which sugars g 4.8
Protein g 53
Fats g 49.3
of which saturated fat g 18.44
Fiber g 3.5
Cholesterol mg 327
Sodium mg 3421

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

So, rice cake with broccoli rabe and salamella sausage—let me tell you—it brings a real taste of Lombardy right to your table. But with a twist. A fun nod to Southern Italian flavors. People in Milan? They love using Carnaroli rice. Seriously good for baked dishes. It holds up so well and gets that tender, almost creamy texture after baking.

This rice cake recipe is something special. The smooth rice, with its slightly bitter bite of cime di rapa—aka broccoli rabe—and the juicy, mild taste of salamella (which is a local sausage), really makes it stand out. Plus, it's less spicy than southern versions. Before you pop it in the oven, those crisp greens get sautéed. Takes off some bite. Keeps all the flavor. And saffron? For real, it's key. Gives the whole thing that golden color and mellow aroma—just like the famous risotto alla milanese that everyone loves.

In Lombardy, fresh and local is the way to go. People take pride in it. This dish? A perfect example. Sure, there are other popular combos out there, like risotto with cime di rapa and anchovies or hearty winter salads using the same greens and sausage. But this Italian rice cake—you can slice it, serve it right out of the pan. The mix of broccoli rabe with salamella sausage? Every bite is a bit savory, a bit moist.

And look, when that saffron-kissed rice gets crispy on the edges in the oven, it’s the kind of food that feels special enough for a Sunday dinner but still fits right in at a family table any night of the week. Really, the flavors speak to both the northern tradition of saffron and rich sausage and the southern love of bitter greens. Pretty simple but so so good. Italian food, you know, always finds a way to bring the best things together in one hearty dish. Whether you’re after something comforting or want a new twist on classic ingredients, this dish is sure to become a favorite in any home. Can't go wrong.

INGREDIENTS

1077

Calories per serving

Broccoli rabe 2 ½ cups (200 g)

Salamella sausage 0.88 lb (400 g)

Carnaroli rice 2 cups (400 g)

Eggs 7.4 oz (210 g) - (approximately 4)

Grana Padano PDO cheese 1 oz (30 g)

Fontina cheese 1.4 oz (40 g)

Saffron 1 bag

Fine salt to taste

Black pepper to taste

Nutmeg to taste

for greasing and gratinating: Butter 0.7 tbsp (10 g); Breadcrumbs 5 tbsp (40 g); Grana Padano PDO cheese 3 spoonfuls - grated; Breadcrumbs 3 spoonfuls

Preparation

How to prepare Rice pie with broccoli rabe and sausage

To prepare the rice pie with broccoli rabe and salamella, first, take care of cleaning the broccoli rabe. With a knife, remove the outer part, which is the hardest 1. Then cut the leaves in half 2 and wash them under running water 3.

Transfer the broccoli rabe to a pot, add water to cover them, and salt 4. Stir and cook for about 10-15 minutes 5. In the meantime, move on to the sausage, cut them lengthwise and remove the casing 6.

Then, with a knife, cut the sausage into pieces 7. Heat a drizzle of oil in a pan, add the sausage 8 and brown it for about 5 minutes 9.

At this point, drain the broccoli rabe 10 and sauté them in a pan with garlic and oil 11 for a few moments 12.

Cook the rice in salted boiling water 13. Meanwhile, pour the saffron into a bowl, add a couple of tablespoons of the rice cooking water 14, and stir to dissolve it 15.

Also cut the Fontina cheese into cubes and set aside 16. When the rice is cooked (you can follow the instructions on the package), drain it 17 and transfer it to a bowl. Let it cool slightly, then add the eggs 18,

the grated cheese 19, the salt 20, the pepper 21,

nutmeg 22, and the Fontina cubes 23. Stir with a spoon 34,

then incorporate the dissolved saffron 25 and stir again 26. Butter and line with breadcrumbs a 9x8-inch baking dish 27.

Pour half of the rice into the baking dish 28, level the surface with a spoon 29, and add the cooked sausage 30.

Spread it over the entire surface, then add the broccoli rabe 31 and do the same. Cover with the remaining rice, level the surface again 33

and garnish it with the grated cheese 34 and breadcrumbs 35. Bake in a preheated static oven at 390°F for 30 minutes. Then remove from the oven and let it cool slightly before serving 36.

Storage

The rice pie with broccoli rabe and sausage can be stored in the refrigerator for up to 4-5 days. We recommend reheating it in the oven or microwave before serving.