In southern Italy sausage is often paired with rapini, a slightly bitter green that is similar to broccoli. If you can’t find it at your local market you can use broccoli florets, Swiss chard, or kale.
Sausage and Rapini Sun Oven Gratin
2 tablespoons olive oil
1 pound fresh Italian sausage, casings removed and crumbled
1/3 cup dry white wine
1 pound rapini, large stems removed and roughly chopped
2 cups olive oil béchamel sauce
2 cups freshly grated pecorino Romano cheese, divided
1 cup fresh bread crumbs
3 tablespoons melted butter
1 tablespoon fresh Italian parsley, minced
Set Sun Oven out to preheat.
Bring a large pot of lightly salted water to boil. Add the chopped rapini and cook until just wilted, about 4 minutes. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the crumbled sausage and stir until browned and cooked through, about 5 minutes. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the wine is mostly evaporated, about 2 minutes. Decrease the heat to medium and stir in the drained rapini. Remove from heat and set aside.
Prepare the olive oil béchamel sauce.
Stir 1 cup of the pecorino Romano cheese into the béchamel sauce, then stir in the sausage and rapini. Spoon the mixture into a 2-quart baking dish.
In a medium bowl, combine the remaining 1 cup pecorino, bread crumbs, and parsley. Stir in the melted butter. Sprinkle the topping evenly over the sausage and rapini mixture. Cover the pan with tin foil and cover the foil with a dark tea cloth or put it in an oven bag. Bake the gratin in the Sun Oven until the filling is bubbly and the topping is golden-brown, 1 to 1 1/2 hours. Cool slightly before serving.