Saturday, July 20 2024

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.





  • 8 sausages
  • 3.3 lbs of broccoli rabe-rapini (Friarielli)
  • 2 chili peppers
  • 2 cloves of garlic
  • 1/2 glass of white wine
  • Extra virgin olive oil, as needed
  • Salt, as needed



Cut the florets from the friarielli and discard the stems and larger leaves , which would become tough when cooking.

Put the florets in a bowl with water , wash them well and put them to drain in a colander.

Blanch the friarielli in lightly salted boiling water for a few minutes: once ready drain them.

In a frying pan, sauté the crushed garlic with the chili pepper; add the friarielli and sauté for about 10 minutes.

In a separate skillet sauté the garlic, add the sausages and deglaze with white wine: simmer with the lid on until the sausages are done.

When cooked, add the sausages to the pan with the friarielli and let them season for a few minutes, also adding the sausage cooking juices.

Sausages and friarielli are ready to serve.


You can store sausages and friarielli in the refrigerator for 2 days, inside an airtight container. Reheat them a few minutes in a frying pan before enjoying.


Facebook Comments Box




Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also