ItalianNeapolitan
Lasagna Salsiccia E Friarielli
by Manu Food · 60K subscribers on YouTube
A Neapolitan lasagna with sausage and friarielli (wild broccoli rabe), featuring layers of homemade béchamel, friarielli cream, sautéed friarielli, crumbled sausage, and fior di latte cheese.
- Difficulty
- medium
Ingredients
13 items- 500 gLasagne all'uovo (Egg Lasagna Sheets)Ready-made sheets
- 1 lLatte (Milk)For béchamel
- 80 gButterFor béchamel
- 80 gFlourFor béchamel
- SaltTo taste (for béchamel and assembly)
- Noce moscata (Nutmeg)To taste for béchamel
- 500 gFriarielli (Wild Broccoli Rabe)For the cream
- Extra Virgin Olive OilFor cream and sautéing
- GarlicFor sautéed friarielli, to taste
- Chili PepperFor sautéed friarielli, to taste
- 300 gSalsiccia (Italian Sausage)Crumbled
- 300 gFior di latte (Fresh Mozzarella-type Cheese)Diced; substitute with scamorza if desired
- Parmigiano grattugiato (Grated Parmesan)To taste for layering
Method
- Prepare the friarielli cream: clean and wash the friarielli, then boil them in salted water for 8-10 minutes. Transfer to an ice bath to stop cooking and preserve the green color.
- Blend the friarielli with a drizzle of extra virgin olive oil and a little of the cooking water if needed, adjusting with salt, until you obtain a smooth green cream. Set aside.
- For the sautéed friarielli, take a portion of friarielli (about 250 g) and cook them in a pan with garlic, olive oil, and chili pepper, following the traditional method.
- Make the béchamel: melt the butter in a saucepan. Add the flour all at once and cook for 2-3 minutes, stirring with a whisk.
- Gradually add hot milk while whisking continuously to prevent lumps. Cook until thickened. Season with salt and nutmeg. The béchamel is ready in about 5 minutes.
- Assemble the lasagna: in a 30x20 cm baking dish, start with a layer of ready egg lasagna sheets. Spread a layer of béchamel, then friarielli cream, crumbled sausage, diced fior di latte, and grated Parmesan. Add some sautéed friarielli and season lightly with salt.
- Repeat the layers (pasta, béchamel, cream, sausage, cheese, sautéed friarielli) until you have 4 layers. Finish with a layer of béchamel and grated Parmesan.
- Bake in the oven (temperature not specified) until golden and bubbly. Let the lasagna rest for 4-5 minutes before serving.
