Coddle Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce. The
Rapini Campania, and Sicily), in Roman cuisine, in northern Portuguese cuisine and in that of Galicia, Spain. In southern Lazio, Frosinone, Ciociaria, it is usually sauteed with garlic and chili pepper, and served with sausages and fresh baked bread so as to make a sandwich. In the Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs, sausages and other pork dishes. In Apulia, its most famous use is in "orecchiette ". One common method of preparation includes boiling the rapini in boiling saltwater before sautéeing in olive oil with