Sausage and Friarielli (Neapolitan Sausage with Broccoli Rabe)
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Sausage and Friarielli (Neapolitan Sausage with Broccoli Rabe)
A classic dish from Naples, combining juicy Italian pork sausages with friarielli (broccoli rabe). The slight bitterness of the greens perfectly balances the richness of the sausage, creating one of Southern Italy’s most beloved comfort foods.
Servings4
Calories520kcal
Ingredienti
- 1.1 lb 500 g Italian pork sausages, preferably with fennel
- 2.2 lb 1 kg friarielli (broccoli rabe), trimmed and washed
- 4 tbsp extra virgin olive oil
- 3 cloves garlic lightly crushed
- 1 small red chili pepper chopped (optional)
- Salt to taste
Istruzioni
- Bring a large pot of salted water to a boil.
- Blanch the broccoli rabe for 2–3 minutes, then drain well.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sausages and cook for 12–15 minutes, turning occasionally until browned and fully cooked.
- Remove the sausages from the skillet and set aside.
- In the same skillet, add the remaining olive oil, garlic, and chili pepper.
- Sauté for about 1 minute until fragrant.
- Add the drained broccoli rabe and sauté for 5–7 minutes, stirring frequently.
- Return the sausages to the skillet and cook together for another 2–3 minutes.
- Remove the garlic cloves before serving.
Note
Authentic Neapolitan friarielli are sweeter and more tender than standard broccoli rabe, but broccoli rabe is the best substitute outside Italy.
Traditionally served with crusty bread or stuffed into a sandwich roll.
For extra flavor, pierce the sausages lightly before cooking so some juices season the greens.
Traditionally served with crusty bread or stuffed into a sandwich roll.
For extra flavor, pierce the sausages lightly before cooking so some juices season the greens.