Friarielli and sausage in pan is an excellent second course typical of Campania region.
This is one of the typical Sunday dishes that uses a typical Campanian vegetable, friarielli, which are very similar to turnip tops but have a slightly more bitter aftertaste.
Preparation time: MEDIUM
Preparation cost: MEDIUM
- 4 bundles of broccoli rabe (friarelli)
- 4 pork sausages
- 2 garlic cloves
- oil and salt to taste
Clean and wash the friarielli. Immerse them in boiling salted water for 3 minutes.
Meanwhile, put the sausages in another pot of boiling salted water for about 20 minutes.
Drain the friarielli, put oil and garlic in the pan. Let the garlic brown then remove it and add the friarielli.
Drain sausages and put oil and sausages in the pan. Leave them in the pot until they are browned.
Add the sausages to the pan with the friarielli, salt and let them cook for about 20 minutes.
For those who like chili, you can add it in the final stage of cooking.
Enjoy your meal!
Friarielli and sausage in a pan can be stored for a couple of days at most in an airtight container placed in the refrigerator.
Before serving the dish again to your guests, however, it will be necessary to warm it up in order to enjoy it at its best, as when you prepared it.
SALSICCE & FRIARELLI (NEAPOLITAN BROCCOLI RABE & SAUSAGE RECIPE)