Salsiccia e Friarelli
Region: Italy, Campania-Naples
Category: Sausage, Grilled Sausage, Mixed
Difficulty: Easy and Quick
Friarelli is the Neapolitan name for broccoli rabe and it’s quite the favorite in Naples. I came about this dish accidently when ordering at Donna Margherita at vico Alabardieri 4/6 (Tel: 081/ 400129) in Naples. The dish on the menu was called salsicce e friarelli, and I had ordered it from the menu heading called pagnotini which I misunderstood, thinking this was just the meat and vegetable, but in fact it was a category of pizzas. As a pizza, it’s magnificent, but I just wasn’t that hungry. The waiter changed my order and was absolutely convincing that there was no problem in doing so. The sausage was taken out of its skin and flattened into two patties and fried in olive oil along with the friarelli which was cooked in olive oil, garlic, and red chile flakes. This was served with French fries and lemon. It was great.
Yield: Makes 4 to 6 servings
Preparation Time: 45 minutes
2 pounds broccoli rabe, heavy stems removed
½ cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 whole dried red chiles
2 salted anchovy fillets, rinsed
2 pounds (about 6) hot Italian sausages, removed from their casing and formed into patties
Freshly ground black pepper to taste (optional)
1. Bring a large saucepan of water to a boil over high heat, salt, and then plunge the broccoli rabe stems in and cook for 5 minutes. Add the remaining pieces and cook until very soft, about 8 minutes. Drain well.
2. In a flameproof casserole or large skillet, heat the olive oil over medium heat with the garlic, chiles, and anchovy until sizzling. Add the broccoli rape and season with salt. Cover, and cook the broccoli rape, stirring occasionally, until very soft, about 10 minutes. Discard the chiles.3. Meanwhile, in a skillet, cook the sausage patties until crispy on both sides over medium heat, about 20 minutes. Arrange the broccoli rabe on a platter, season with black pepper, if desired, and place the sausage patties on top. Serve hot