ItalianNeapolitan
Sausage and Friarielli
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan second course: browned sausages with friarielli (a type of broccoli rabe) sautéed in olive oil, garlic, and chili pepper. Served on bread or in a roll.
- Difficulty
- easy
Ingredients
6 items- Extra Virgin Olive OilGenerous layer
- Sausages
- 1 pcsGarlicCut into large pieces, germ optionally left in
- Chili PepperTo taste, chopped
- FriarielliCleaned, only tips with stem
- SaltTo taste
Method
- Take the friarielli, wash them thoroughly and clean them, taking only the tips with a bit of stem.
- In a pot or high-sided pan, add a generous layer of extra virgin olive oil.
- Brown the sausages in the oil.
- Cut a garlic clove into large pieces (without removing the germ) and chop a bit of chili pepper.
- Add the garlic and chili to the sausages, continue browning.
- Add the friarielli, cover, and let them wilt.
- Stir the friarielli to cook evenly, continue cooking over medium-high heat, turning the sausages occasionally, until the water evaporates.
- Season with salt.
- Serve on a nice piece of bread or in a 'capuzzella' (bread roll).
