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Salsiccia e Friarielli recipe

Salsiccia e Friarielli

Salsiccia e Friarielli is a traditional Neapolitan dish featuring savory Italian sausage paired with slightly bitter friarielli, also known as broccoli rabe. This simple yet flavorful combination brings the authentic taste of Naples right to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Neapolitan
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage preferably with fennel and garlic
  • 1 bunch friarielli broccoli rabe, washed and trimmed
  • 4 cloves garlic sliced
  • 4 tablespoons olive oil
  • Salt to taste
  • Red pepper flakes to tast

Method
 

  1. Prepare the Sausage:
  2. Pierce the sausages lightly with a fork to prevent them from bursting while cooking.
  3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  4. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10–12 minutes. Remove and set aside.
  5. Sauté the Friarielli:
  6. Trim the tough stems of the friarielli, then wash and blanch them in boiling salted water for 5 minutes to reduce bitterness. Drain and set aside.
  7. In the same skillet, add the remaining 2 tablespoons of olive oil and sliced garlic. Sauté until the garlic is golden and fragrant.
  8. Add the blanched friarielli to the skillet and cook for 8–10 minutes, stirring occasionally, until tender. Season with salt and red pepper flakes to taste.
  9. Combine and Serve:
  10. Slice the cooked sausages into bite-sized pieces and return them to the skillet with the sautéed friarielli.
  11. Toss gently to combine and let cook together for another 2–3 minutes, allowing the flavors to meld.
  12. Serve hot, either on its own or with crusty bread or pasta.

Notes

For a more authentic flavor, try to use sausages from an Italian market.
Adjust the red pepper flakes according to your spice preference.
If you can’t find friarielli, substitute with rapini or another bitter green.