Salsiccia e Friarielli
Naples' most beloved combination — salsiccia e friarielli, pork sausage and broccoli rabe (friarielli is the Neapolitan name for what Puglia calls cime di rapa). The fat from the sausage renders into the bitter greens, creating a simple but deeply satisfying dish. Eaten on its own, as a pizza topping (the most popular Neapolitan specialty pizza), or in bread.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Blanch friarielli in salted boiling water 2 minutes; drain and squeeze out excess water.
About 4 min
Brown sausages in olive oil, turning, until cooked through and deeply golden.
About 9 min
Remove sausages; add garlic and chilli to the sausage fat; cook 1 minute.
About 9 min
Add blanched friarielli; stir to coat in the fat. Add white wine; let it evaporate. Season.
About 9 min
Return sausages; cook together 5 minutes. The sausage fat perfumes the bitter greens. Serve as a second course, on bruschetta, or as a pizza topping.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 34 g
- Fibre
- 4 g
- Sugar
- 2 g
- Sodium
- 680 mg
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Recipe by Boon Tools.