Salsicce e Friarielli


These aren’t really friarielli, I thought that they were, but did a little research and found out that friarielli are a green that are only grown in Campania and they are in a category all their own.

Broccoli rabe, which is what they really are, are close enough and I found them at the grocery store near my apartment (a shock because the fresh produce section of this grocery store leaves a lot to be desired, A LOT). They were really good though, had more florets than the broccoletti that I would find in Italy, probably because the picky American market would only buy them for the florets and the farmers throw the rest of the edible green away. Food in this country sometimes depresses me and I live in a city with a very strong food culture. I am eagerly awaiting the roadside stands and weekend farmer’s markets to start appearing with the warmer weather.


Salsicce e Friarielli is a very typical Neapolitan dish, they even stuff them in pizza, which is fantastic. Luckily said grocery store also had good Italian sausages, which I have to add, are considerably larger than sausages found in Italy. My husband and I ate the same number of sausages that we would have had in Italy (2 a piece, well 2 and a half!) and felt like we were going to explode when our plates were clean. Oops! A normal person would have stopped eating when their bellies started to feel full, not us.

salsicce e friarielli salsicce e friarielli

Salsicce e Friarielli

  • 2 bunches of broccoli rabe (or friarielli if you can get your hands on them!)
  • 4 Italian sausages (hot or mild, depending on your tastes)
  • 2 garlic cloves, peeled and left whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • salt to taste
  • water for pre-cooking broccoli rabe

Fill a large pot with water and bring to a boil over high heat. Clean the broccoli rabe, removing the thick stems but preserving the leaves and the broccoli florets. When water starts to boil transfer the broccoli rabe to the pot and let boil for about 8 minutes. Strain

In the meantime heat a large frying pan over medium-high heat with olive oil and garlic, when the garlic starts to sizzle place your sausages in the pan. Be sure to rinse your sausages before placing them in the pan, you never know where they have been. Brown the sausages on all sides. Once the sausages have browned poke them a few times with a fork to let the juices out.

When the broccoli have finished boiling strain them in a colander and transfer them to the pan with the sausages. Simmer over medium heat for at least 20 minutes or until the sausages are cooked through.

Serve with peperoncino oil and crusty bread.

salsiccie e friarielli

~ by italicious on February 27, 2009.

2 Responses to “Salsicce e Friarielli”

  1. Thank you! Good advice to follow and cuts the work in half!

  2. Great Recipe! But one advice: never ever boil the friarielli. Always fry them directly. They are tender enough to cook and the morish sweet-bitterness of this so unique vegetable will be left intact.

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