SALSICCIA E FRIARIELLI (SAUSAGE & RAPINI)
It is one of the typical dishes of Campanian cuisine: sausages and friarielli (rapini-broccoli rabe) is a combination that is inescapable in Naples.
A perfect marriage celebrated by an unknown genius.
Everyone in town has wondered, at least once, who might have been that genius who first paired sausages with this broad-leafed vegetable, but no one knows.
Why you will love this recipe
- Authentic flavors: A true taste of Naples, showcasing the culinary heritage of the region.
- Convenient and versatile: Great as a main dish or served in sandwiches for a casual meal.
- Simple preparation: Uses a handful of fresh, flavorful ingredients.
Servings: 4
Cooking time:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients
- 8 sausages (Italian or pork)
- 3.3 pounds of turnips (friarielli)
- 2 chili peppers (adjust to taste)
- 2 cloves of garlic (crushed)
- ½ glass of white wine
- Extra virgin olive oil (if needed)
- Salt (if needed)
Method
1. Prepare the Friarielli:- Shuck the broccoli, removing the tough stems and larger leaves. Keep the tender florets and smaller leaves.
- Wash the friarielli thoroughly in a bowl of water, then drain in a colander.
- Bring a large pot of salted water to a boil.
- Blanch the friarielli for a few minutes, until slightly tender.
- Drain and set aside.
- In a large skillet, heat the extra virgin olive oil over medium heat.
- Add the crushed garlic and red pepper and sauté until fragrant.
- Add the drained friarielli to the skillet and sauté for about 10 minutes, stirring occasionally.
- In a separate skillet, heat a drizzle of olive oil over medium heat.
- Add the sausages and brown them on all sides.
- Deglaze the pan with the white wine, letting it simmer until the alcohol evaporates.
- Cover the pan with a lid and cook until the sausages are fully cooked.
- Transfer the cooked sausages and their juices to the skillet with the friarielli.
- Stir everything together and cook for a few minutes to let the flavors blend.
- Serve hot with crusty bread or as a single dish.
Storage
- Store leftover sausage and friarielli in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat before serving.
Tips for success
- Wine Substitution: If you prefer not to use wine, a splash of chicken broth is an excellent alternative.
- Chili: Adjust the amount of chili according to the level of spiciness you prefer, or omit it for a milder dish.
- Serving ideas: Serve with roasted potatoes or use as a filling for crusty bread to make a traditional Neapolitan sandwich.
Nutritional Facts (Per Serving)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 410 kcal |
| Protein | 25 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Cholesterol | 70 mg |
| Sodium | 850 mg |
| Calcium | 80 mg |
| Iron |
| 3 mg |
Salsiccia e Friarielli (Sausage & Rapini)
A classic Neapolitan dish pairing pork sausages with sautéed friarielli (rapini/broccoli rabe), garlic, and chili.
Ingredients
- 8 sausages (Italian or pork)
- 3.3 lbs turnip greens / rapini (friarielli)
- 2 chili peppers adjust to taste
- 2 cloves garlic, crushed
- 1/2 glass white wine
- extra virgin olive oil if needed
- salt if needed
Instructions
Prepare and Blanch the Friarielli
- Shuck the broccoli rabe, removing the tough stems and larger leaves. Keep the tender florets and smaller leaves.
- Wash the friarielli thoroughly in a bowl of water, then drain in a colander.
- Bring a large pot of salted water to a boil. Blanch the friarielli for a few minutes, until slightly tender. Drain and set aside.
Sauté the Friarielli
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the crushed garlic and red pepper and sauté until fragrant.
- Add the drained friarielli to the skillet and sauté for about 10 minutes, stirring occasionally.
Cook the Sausages
- In a separate skillet, heat a drizzle of olive oil over medium heat. Add the sausages and brown them on all sides.
- Deglaze the pan with the white wine, letting it simmer until the alcohol evaporates. Cover the pan with a lid and cook until the sausages are fully cooked.
Combine and Serve
- Transfer the cooked sausages and their juices to the skillet with the friarielli. Stir everything together and cook for a few minutes to let the flavors blend.
- Serve hot with crusty bread or as a single dish.
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