Sausage and Broccoli Rabe

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Sausage and Broccoli Rabe
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it de fr es br
608
Calories per serving
  • Gluten Free
  • Lactose Free
  • Energy Kcal 608
  • Carbohydrates g 12.4
  •   of which sugars g 12.4
  • Protein g 25.9
  • Fats g 46.9
  •   of which saturated fat g 15.05
  • Fiber g 7.8
  • Cholesterol mg 92
  • Sodium mg 2237
  • Difficulty: Very easy
  • Prep time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Vanessa Gizzi

Sausage and friarielli is a classic dish that really captures the heart of Campania’s culinary tradition. I mean, in the colorful streets of Naples, you'll find locals who are super passionate about their Neapolitan sausage and friarielli—and it's easy to see why. These sausages are crafted "a punta di coltello," meaning they’re hand-chopped, giving them a rustic and juicy texture that stands out. Pretty much. What makes this dish special is the friarielli itself. This leafy green is both tender and slightly bitter, offering a unique flavor that’s quintessentially Campanian. For real. It’s important not to confuse them with friggitelli; locals will tell you that friarielli are the real deal—bringing authenticity to this regional specialty. And look, the combination of savory sausage and the earthy notes from the greens makes every bite comforting and authentically Italian.

In Campania, this dish is incredibly versatile. You might find it used as a sausage and broccoli rabe recipe topping for pizza, nestled inside freshly baked bread—seriously good—or tossed with pasta for a quick Italian sausage and greens meal. When authentic friarielli are hard to find outside of Italy, cime di rapa, or broccoli rabe, can be a great alternative. Though, honestly, nothing quite matches the moist and crisp texture of perfectly sautéed friarielli. Sharing a plate of salsiccia e friarielli is like bringing a piece of Naples to your table, filled with laughter, stories, and the simple, hearty taste that defines the region. If you're a fan of authentic Neapolitan cuisine or just crave something straightforward and real, this dish hits all the marks for Italian comfort food. It is memorable not only for its deliciousness but also for its connection to a place that deeply values its culinary traditions—and the joy of sharing meals with others. Whether you're exploring new flavors or longing for the taste of Campania, this dish offers a tasty experience that transports you to the heart of Italy. Can't go wrong.

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INGREDIENTS
608
Calories per serving
Sausage 4 - (Neapolitan, with the tip of a knife)
Rapini 2.9 lbs (1.3 kg)
Fresh chili pepper 1
Garlic 1 clove
Water to taste
White wine ½ cup (125 g)
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Sausage and Broccoli Rabe

To prepare sausage and friarielli, start by cleaning the latter: set aside the stems with the smaller leaves and the inflorescences, ensuring there are no yellowed parts on the larger leaves, which should be removed. Strip the healthy leaves from the stems by holding the stem with one hand and pulling up the part with the leaves 1. Wash the friarielli thoroughly under running water 2. In a pan, add some oil, garlic, and halved chili pepper 3,

heat everything and then add the friarielli as well 4. Cover with a lid and cook the friarielli until they are nicely wilted 5. Stir often with a wooden spoon and add salt halfway through cooking. Remove them from the heat when they are soft and wilted 6.

Now, take the sausages and prick them with a knife or fork 7. Place the sausages in a pan with a bit of water and cook for about 10 minutes 8. Let the water evaporate 9

and pour in the white wine 10. Allow the wine to evaporate and dry, then finish cooking the sausages in the pan until they are golden: if you like, you can add a drizzle of oil 11. Once the sausages are nicely browned, transfer them to the pan with the friarielli. Return the pan to the heat and let everything flavor for five minutes. Serve sausage and friarielli enjoying everything hot 12.

Storage

Once cooked, sausage and friarielli can be stored for two days in the fridge in a food container. Heat at the time of serving. If necessary, you can also freeze everything if you have used fresh ingredients.

Tip

Since there isn't a true traditional recipe for sausage and friarielli in a pan, you can make some variants, such as omitting the wine or using dried chili peppers.

Prolonged cooking of the friarielli will make them even softer!

For the translation of some texts, artificial intelligence tools may have been used.
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