Salsiccia e Friarielli: A Step-by-Step Guide

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Salsiccia e Friarielli

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Course Main Course

Cuisine Italian

Equipment

• Large skillet or frying pan
• Knife and cutting board
• Tongs or spatula
• Medium pot for blanching friarielli

Ingredients

  

• 500 g Italian sausages salsiccia
• 500 g friarielli broccoli rabe or rapini as a substitute
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves sliced
• 1 red chili optional, for a little heat
• Salt and pepper to taste
• Splash of white wine optional, for deglazing

Instructions

 

• Prepare the Friarielli (or Broccoli Rabe)
• Start by cleaning the friarielli. Trim off any tough stems and remove wilted leaves.
• In a medium pot, bring salted water to a boil. Blanch the friarielli for about 3-5 minutes to soften the bitter taste, then drain and set aside.
• Tip: For a less bitter flavor, you can blanch the greens for longer up to 8 minutes.
• Cook the Sausages
• Heat a large skillet over medium heat and add a tablespoon of olive oil.
• Add the sausages and cook them whole, browning all sides for about 10-12 minutes. You can prick the sausages with a fork to release some fat while cooking.
• Once browned, remove the sausages from the pan and set aside, keeping the rendered fat in the pan for added flavor.
• Variation Tip: If you’re looking for a lighter option, you can use chicken sausages or even turkey sausages instead of pork.
• Sauté the Garlic and Chili
• In the same pan, add the remaining olive oil. Toss in the sliced garlic and red chili (if using) and let it cook for about 1-2 minutes until fragrant but not burnt. Keep an eye on the garlic to avoid burning it should be golden.
• Cook the Friarielli
• Add the blanched friarielli to the pan with the garlic and chili. Sauté for about 5-7 minutes until tender, seasoning with salt and pepper to taste.
• Based on my overall experience, a splash of white wine at this point works wonders to deglaze the pan and lift all those flavors from the sausage fat.
• Combine the Sausages and Friarielli
• Add the sausages back into the pan, mixing them with the friarielli. Let everything cook together for another 5-7 minutes to allow the flavors to meld.
• Serve
• Slice the sausages before serving or leave them whole it’s up to you! Serve hot with a drizzle of extra virgin olive oil.
• Variations:
• Vegetarian Option: Swap the sausage for plant-based Italian sausages. They work just as well, and the friarielli will still provide that traditional flavor.
• Gluten-Free: Ensure your sausages are gluten-free and you're good to go.
• Milder Greens: If you find friarielli too bitter, you can substitute with spinach or kale for a milder taste.

Salsiccia e Friarielli is a classic Italian dish from Naples that’s simple yet packed with flavor. It combines juicy Italian sausages with bitter friarielli, a type of Italian broccoli rabe. This dish is perfect for a cozy dinner or even as a filling for sandwiches. From my own personal experience, this is one of those recipes that always hits the spot. Let me show you how I make it.

Notes on What to Expect:

When you make Salsiccia e Friarielli, expect a hearty, rustic dish that bursts with flavor. The friarielli provides a slightly bitter contrast to the rich, savory sausage, while the garlic and chili add depth. The recipe is versatile you can enjoy it on its own, with crusty bread, or as a filling for sandwiches. It’s simple but full of soul, and from my own personal experience, it’s always a crowd-pleaser.

Meal Facts:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~450 per serving
• Cuisine: Italian
• Course: Main Course
• Ease of Cooking: Easy
• Cost of Ingredients: Moderate

Ingredients:

• 500g Italian sausages (salsiccia)
• 500g friarielli (broccoli rabe or rapini as a substitute)
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, sliced
• 1 red chili (optional, for a little heat)
• Salt and pepper to taste
• Splash of white wine (optional, for deglazing)
• Check out the right equipment and Ingredients that you need for making   #salsicciaefriarielli    here 

Equipment Needed:

• Large skillet or frying pan
• Knife and cutting board
• Tongs or spatula
• Medium pot for blanching friarielli
• Check out the right equipment and Ingredients that you need for making   #salsicciaefriarielli    here 

Step-by-Step Method:

1. Prepare the Friarielli (or Broccoli Rabe)

• Start by cleaning the friarielli. Trim off any tough stems and remove wilted leaves.
• In a medium pot, bring salted water to a boil. Blanch the friarielli for about 3-5 minutes to soften the bitter taste, then drain and set aside.
• Tip: For a less bitter flavor, you can blanch the greens for longer up to 8 minutes.

2. Cook the Sausages

• Heat a large skillet over medium heat and add a tablespoon of olive oil.
• Add the sausages and cook them whole, browning all sides for about 10-12 minutes. You can prick the sausages with a fork to release some fat while cooking.
• Once browned, remove the sausages from the pan and set aside, keeping the rendered fat in the pan for added flavor.
• Variation Tip: If you’re looking for a lighter option, you can use chicken sausages or even turkey sausages instead of pork.

3. Sauté the Garlic and Chili

• In the same pan, add the remaining olive oil. Toss in the sliced garlic and red chili (if using) and let it cook for about 1-2 minutes until fragrant but not burnt. Keep an eye on the garlic to avoid burning it should be golden.

4. Cook the Friarielli

• Add the blanched friarielli to the pan with the garlic and chili. Sauté for about 5-7 minutes until tender, seasoning with salt and pepper to taste.
• Based on my overall experience, a splash of white wine at this point works wonders to deglaze the pan and lift all those flavors from the sausage fat.

5. Combine the Sausages and Friarielli

• Add the sausages back into the pan, mixing them with the friarielli. Let everything cook together for another 5-7 minutes to allow the flavors to meld.

6. Serve

• Slice the sausages before serving or leave them whole—it’s up to you! Serve hot with a drizzle of extra virgin olive oil.

Variations:

• Vegetarian Option: Swap the sausage for plant-based Italian sausages. They work just as well, and the friarielli will still provide that traditional flavor.
• Gluten-Free: Ensure your sausages are gluten-free and you’re good to go.
• Milder Greens: If you find friarielli too bitter, you can substitute with spinach or kale for a milder taste.
• Check out the right equipment and Ingredients that you need for making   #salsicciaefriarielli    here 

Dietary Substitutions:

• For Low Sodium: Choose low-sodium sausages or reduce the amount of salt in the friarielli.
• For Low Fat: Opt for turkey or chicken sausage for a lower-fat version of this dish.

Nutritional Information (per serving):

• Calories: ~450 kcal
• Protein: 23g
• Fat: 36g
• Carbohydrates: 8g
• Fiber: 4g
• Sodium: ~850mg

Troubleshooting Tips:

• Bitter Greens: If your friarielli is too bitter, blanch them longer or add a pinch of sugar when cooking.
• Dry Sausage: If your sausages turn out dry, reduce the cooking time or cover them with a lid while cooking to retain moisture.
• Burnt Garlic: Be careful when sautéing the garlic lower the heat if necessary, as burnt garlic can make the dish taste bitter.