Non-VegetarianCampana cuisine Main Course

Salsiccia e Friarielli

Name: Salsiccia e Friarielli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 600 g coarse italian pork sausages; 800 g friarielli (broccoli rabe); 60 ml Extra virgin olive oil; 3 pieces Garlic cloves; 1 piece dried red chilli (peperoncino); 60 ml Dry white wine; 1 pinch Fine sea salt

A classic Neapolitan pairing of coarse pork sausages with bitter friarielli greens braised in olive oil, garlic, and chilli.

🇮🇹Italy· Campania

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 620 kcal

Ingredients

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Servings

600 g coarse italian pork sausages — traditional Neapolitan style if available
800 g friarielli (broccoli rabe) — washed and thick stems trimmed
60 ml Extra virgin olive oil — plus extra for drizzling
3 pieces Garlic cloves — peeled and lightly crushed
1 piece dried red chilli (peperoncino) — crumbled
60 ml Dry white wine — for braising sausages
1 pinch Fine sea salt — to taste

Equipment

•Large frying pan with lid
•Tongs
•Colander
•Chef's knife
•Cutting board

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 54 g
carbs: 6 g
fibre: 4 g
protein: 28 g
calories: 620 kcal

Instructions

1
Wash the friarielli thoroughly in cold water and discard the toughest lower stems.
2
Prick the pork sausages all over with the tines of a fork.
3
Place the sausages in a large frying pan with the white wine over medium heat.
4
Cook the sausages for twelve minutes, turning frequently until browned and cooked through.
5
Transfer the cooked sausages to a plate and cover loosely to keep warm.
6
In the same pan, heat the extra virgin olive oil over medium-low heat.
7
Add the crushed garlic and dried chilli, frying gently until fragrant and pale golden.
8
Add the wet friarielli to the pan in batches, seasoning with a pinch of salt.
9
Cover with a lid and cook for eight minutes until the greens wilt down completely.
10
Remove the lid and cook uncovered until the cooking liquid evaporates and greens sizzle.
11
Return the sausages to the pan, tossing them with the greens for two minutes to meld flavours.
12
Serve immediately while piping hot.

Chef's tips

Do not shake all the water off the washed greens, as the clinging moisture helps them steam and soften in the pan. If the sausages release an excessive amount of rendered fat, spoon some away before frying the greens.

Ingredient substitutions

friarielli → cime di rapa or broccoli rabe, trimmed of thick fibrous stalks
coarse Italian pork sausages → plain coarse pork sausages seasoned with black pepper

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a frying pan over medium heat with a tiny splash of water until hot throughout.

Common mistakes to avoid

•Discarding too many of the tender flower buds where the sweet flavour concentrates
•Boiling the friarielli in water first, which strips away their distinctive bitterness and aroma