Salsiccia e Friarielli: A Gourmet Delight from Naples

Salsiccia e friarielli is a classic Neapolitan dish, a perfect marriage of flavors and textures that represents the heart of Neapolitan cuisine. The dish is characterized by the slightly bitter taste of friarielli, which perfectly complements the richness of the sausage.

Understanding Friarielli

First, a linguistic note: the vegetable is called "friarielli." Remove the "i," and it becomes "friariello," which refers to sweet, small green peppers. The Neapolitan "friariello" is believed to originate from the word "frijere," meaning "to fry," as frying in a pan with garlic is one of the most common ways to prepare this vegetable.

The appeal of friarielli lies in its rustic and local flavor. It has become increasingly popular in Northern Italy due to the rise of authentic Neapolitan pizzerias. This humble vegetable has won the hearts of even the most discerning palates. Excellent sweet sausage in large chunks is also essential for this dish.

Friarielli are mainly grown in Campania, specifically in the areas of Afragola, Aversa, Caivano, Cardito, Casoria, and Sant'Antimo. They can also be found in the higher regions of Benevento and Avellino, the Sarnese area, and the Sele plain towards Salerno.

In Naples, friarielli are enjoyed on the streets from many old stalls, which we would now call street food. Salsiccia and friarielli sandwiches can still be found on the seafront, in the Spanish Quarter, from a small ape in Piazza Plebiscito, or on Via Toledo.

Leggi anche: Un Classico: Fagioli con Salsiccia

A Neapolitan Proverb

"'A sasicc' è 'a mort' 'e 'o friariell'," goes a Neapolitan saying. There is much music in the words, and that is precisely why their charm is conquering the world, not just Italy.

Simple Steps to Perfection

Salsiccia and friarielli require only a few simple steps. The ingredients are straightforward:

• 4 bunches of friarielli
• 4 sausages

Preparation:

1. Clean the friarielli, removing any tough stems and leaves.
2. Rinse thoroughly and blanch in water for five minutes.
3. In a pot, add oil and garlic, sauté, and then fry the friarielli, seasoning with salt as needed.
4. While frying the friarielli, cook the sausages, piercing them with a fork.
5. Once cooked, combine the sausages with the friarielli so that the flavors meld together.

If you happen to be a guest in a Campanian friend's home, they will offer you salsiccia e friarielli at least once… not just on Sundays! This dish is pure poetry, a complete main course with a typical side dish that is prepared with great simplicity and has a unique flavor! Neapolitan knife-point sausages, along with friarielli, are the typical Campanian topping for pizza, filling for a rustic babà, and quickly transform into a filling for a piece of bread (or cuzzetiello)!

Friarielli vs. Friggitelli: Know the Difference

When we talk about friarielli, however, be careful not to confuse them with friggitelli; the more sensitive Neapolitans might take offense! The ones we are talking about today are a broad-leaved vegetable, born in the Campanian territories, and have the characteristic of being tender and bittersweet.

Leggi anche: Zucca, Salsiccia e Taleggio

Preparing Salsiccia e Friarielli: A Step-by-Step Guide

Ready to prepare salsiccia e friarielli?

1. Start by cleaning the friarielli: set aside the stems with the smaller leaves and the inflorescences, making sure there are no yellowed parts on the larger leaves, which should be removed.
2. Remove the healthy leaves from the stems, holding the stem with one hand and pulling up the part with the leaves.
3. Wash the friarielli well under running water.
4. In a pan, brown the garlic in a little olive oil.
5. Heat everything up and add the friarielli.
6. Cover with a lid and cook the friarielli until they are nicely wilted.
7. Stir often with a wooden spoon and add salt halfway through cooking.
8. Now take the sausages and pierce them with a knife or fork.
9. Put the sausages in a pan with a little water and cook like this for about 10 minutes.
10. Pour in the white wine.
11. Let the wine evaporate and dry, then finish cooking the sausages in the pan until they are golden brown: if you want, you can add a drizzle of oil.
12. Once the sausages are nicely browned, transfer them to the pan with the friarielli.
13. Put the pan back on the heat and let it flavor for five minutes.

Salsiccia e friarielli, once cooked, can be stored for two days in the refrigerator in a food container. Heat before serving.

A Closer Look at Friarielli

Let's learn more about friarielli:

• Season
• Nutritional table
• Difference with turnip tops
• Preparation methods of a vegetable symbol of the gastronomic tradition of Southern Italy.

Friarielli are generally harvested from September to March, but it is possible to have them always at hand thanks to their frozen version. Same quality, more practicality.

Cooking friarielli is simple but requires some care to enhance all the flavor. The combination of sausage and friarielli is the most popular, and there are many tasty recipes to try. From classic Neapolitan friarielli to pasta, from focaccia to piadina: discover how to combine friarielli in the best way.

Leggi anche: Sapori Italiani: Funghi e Salsiccia

Friarielli: The Treasure of Southern Italy (and Beyond)

Friarielli are among the symbols of Neapolitan cuisine and protagonists of the gastronomic tradition of all Southern Italy. Some years ago, they were also grown in the hilly area of Vomero: hence the name, in popular jargon, of "o colle d'è friarielle." Today, friarielli occupy a special place in kitchens far and wide in the Bel Paese and lend themselves to numerous (and very tasty) preparations. They are generally harvested from September to March, although friarielli do not like the cold. In fact, in the northern regions, it is better to opt for early varieties, which should be harvested before the start of the coldest months. However, it is possible to have friarielli on hand all year round, thanks to their frozen version: the same quality as the fresh product and great practicality. Just think that, to cook Orogel frozen friarielli, just pour the Friarielli Cubello Foglia Più directly into the boiling water, cover and in 8-10 minutes the vegetables are cooked.

What Exactly Are Friarielli?

Friarielli are the newly developed inflorescences of the turnip (Brassica rapa), a plant of the cruciferous family. They have a slightly bitter taste and a tender consistency, ideal for pan-frying. Not to be confused with turnip tops or Roman broccoli, friarielli are distinguished by their intense aroma and the way they are traditionally prepared: sautéed with garlic, oil, and chili pepper. Before we get to the stove, however, it is good to clarify: what is the difference between friarielli and turnip tops? Often the two terms are confused, but they are not synonymous. Friarielli are the newly developed inflorescences of the turnip plant, typical of Neapolitan cuisine. Turnip tops, on the other hand, are more common in Puglia and have a slightly different, more bitter taste. Turnip tops are the name by which the vegetable consisting of the green part of the turnip that has not yet flowered is known.

The Nutritional Benefits of Friarielli

Friarielli are rich in vitamins and essential minerals such as vitamins A, C, and K, as well as containing antioxidants and substances with anti-inflammatory properties. They have a very high fiber content, which promotes intestinal regularity. About 100 grams of raw friarielli contain 21 kcal, 3.2g of carbohydrates, 2.4g of protein, and 0.5g of fat. The high content of vitamin K and calcium contributes to the improvement of bone health.

Cooking with Friarielli: Tips and Tricks

Cooking friarielli is simple, but it requires some care to enhance all the flavor. We know, the combination of sausage and friarielli is liked by everyone, but in reality, there are many tasty recipes to experiment with in the kitchen. The most traditional preparation is the classic Neapolitan one: Neapolitan friarielli are sautéed in a pan with extra virgin olive oil, garlic, and chili pepper. Once wilted, they become a delicious side dish or the perfect base for more elaborate dishes. Do you have little time? You can pour frozen friarielli directly into the pan. Orogel Rich Taste Friarielli are already cleaned and ready for use, to bring to the table all the authentic taste of the Campanian tradition. Ideal for stuffing pizzas, focaccia, and accompanying sausage and other main courses. Or the Friarielli Cubello Foglia Più: practical portioned cubes, obtained by placing the best friarielli leaves one on top of the other.

Delicious Recipes with Friarielli

We have selected some of the tastiest and most accessible recipes with friarielli. Let's start with a great classic loved by everyone: the recipe for friarielli with sausage. Also perfect for garnishing a gourmet pizza. To prepare the delicious friarielli and sausage, brown the garlic with the chili pepper in a large pan, add the sausages and brown them. Add the friarielli to the pan, cover and cook for about 15 minutes. Here is the secret: before serving, cover everything and let it flavor for a few minutes. This friarielli and sausage recipe is perfect as a main course or as a filling for rustic sandwiches.

Pasta with Friarielli: A Simple Delight

Another delicious idea is pasta with friarielli. We recommend opting for short pasta such as orecchiette, rigatoni, or fusilli. Start by throwing the friarielli in a hot pan with garlic and oil. Leave the pasta al dente and, once cooked, sauté it in the pan with the friarielli. The extra touch? Add grated cheese or diced crispy bacon. Pasta with friarielli is a quick and nutritious dish, perfect for lunch or dinner. Those looking for a more elaborate proposal can opt for caserecce with friarielli, caramelized onion, and toasted almonds. Here's how to do it:

1. In a pan, brown a crushed clove of garlic with a drizzle of oil.
2. Pour in the friarielli and cook following the instructions on the package.
3. Add chili pepper, salt, and pepper to taste.
4. Cut the onions into thin strips.
5. In a pan, combine the balsamic vinegar, sugar, and onions, mix well and let it boil and reduce until caramelized.
6. Cook the caserecce in abundant salted water, then drain the pasta and add it to the pan with the friarielli.
7. Add the caramelized onion and a handful of toasted almonds.
8. Finally, you can serve the pasta with a few sage leaves.

Piadina with Friarielli: A Tasty Snack

Want to treat yourself? Try friarielli wrapped in a tasty piadina. Pour a cup of boiling water over the still-frozen friarielli and cook in a pan for about 8 minutes until all the water has evaporated. Then scramble two eggs in a pan with a drizzle of oil. Cut the piadina horizontally and divide it into 4 quadrants, one for each ingredient. Spread the cold stracchino, on the left add the friarielli, the cooked ham, and the scrambled eggs. Finally, season with EVO oil, salt, and pepper, fold the quadrants counterclockwise, and cook on a very hot griddle.

Focaccia with Sausage and Friarielli: A Flavorful Combination

Speaking of friarielli, there is no shortage of recipes. And, very often, they are not particularly complicated to make. An example is the focaccia with sausage and friarielli: simple and very tasty. Let's see how to prepare it.

1. Dissolve the yeast and sugar in a little lukewarm water, pour in the center of the flours (sifted and mixed), on the work surface or in a very large bowl.
2. Also, pour in the water emulsified with the oil and salt.
3. With the help of a fork, mix the water in the center, then incorporate the flour little by little with your hands.
4. Knead to mix all the ingredients, until you get an elastic dough, but be careful not to make it sticky.
5. Create a spherical, smooth, and compact shape and place it in a bowl greased with oil.
6. Cover with a damp cloth, leaving it to rest for about 3 hours in a warm place.
7. Meanwhile, in a very hot non-stick pan, crumble the sausage with a wooden fork, to form crumbs and cook for 5 minutes, drying and removing excess fat with kitchen paper.
8. Set aside and, in the same pan, pour the friarielli with half a glass of water.
9. Cover and cook over medium heat for about 10 minutes, stirring occasionally.
10. Once leavened, spread the pizza dough on a baking sheet greased with oil, add the crumbled sausage, the friarielli, and the stracchino.
11. Cook for 10 minutes in the lower part of the oven, then raise to the middle and finish cooking for another 10 minutes until golden brown.
12. Serve with pepper and aromatic herbs to taste.

Creative Ways to Pair Friarielli

Whether you prefer them in a pan, on pizza or in a focaccia, with pasta or paired with sausage, friarielli are a vegetable to be taken into great consideration in your diet. As always, in the name of balance and variety. After all, this type of vegetable brings to the table a considerable amount of important nutrients. As for their preparation, the only limit is really the imagination. Do you always cook them with sausage? Have you never brought them to the table? Then get ready to be tempted by these 5 recipes with friarielli, between classic and original preparations.

Understanding the Origins of Friarielli

It's easy to confuse them with turnip tops, but, no, friarielli are not exactly the same thing, purists know it well. Even if they are extremely similar. In fact, both are the fruit of the same plant, that is, Brassica Campestris. But to be precise, friarielli are the inflorescences of turnip tops: they are more bitter and have a thinner and more tender stem. No difference from a botanical point of view, therefore, but a nice difference in taste. For that characteristic, extremely pleasant bitterness, friarielli lend themselves to many recipes and have the characteristic of accompanying well the fattest meats, such as those of pork sausage.

The Humble Origins of Friarielli

There is no common opinion on the etymology of the name. According to some, it derives from the Castilian frio-grelos, "winter broccoli," while for others, the origin is to be found in the Neapolitan dialect, with the verb frjere which stands for frying. And this is precisely one of the many techniques used to be able to cook them. What is certain, however, is the humble origin of the friariello, exactly like the most famous recipe of Neapolitan culture, pizza. It is no coincidence that pizza with friarielli was the first variant of this dish, after the margherita. And always not by chance, friarielli have always been associated with the Neapolitan culinary tradition. But in addition to being a tasty topping for pizza, friarielli can be used in numerous recipes.

Five Delicious Recipes Featuring Friarielli

From "salsiccia e friarielli" to savory muffins and risotto, here's how to cook friarielli in exciting and innovative ways.

Salsiccia e Friarielli Recipe

Ingredients (for 6 people)

• 12 sausages
• 400 g of friarielli
• Half a glass of white wine
• Salt
• 1 tablespoon of lard
• Chili pepper
• Extra virgin olive oil
• Garlic

Instructions

1. After piercing the sausages with a fork, put them in a pan with the lard.
2. Over a fairly high heat, it is necessary to brown them and turn them from time to time, pouring a finger of wine if the seasoning should start to burn.
3. In the meantime, wash the friarielli and brown them in another pan with two cloves of garlic, chili pepper, and oil.
4. After about a quarter of an hour, the cooking on both sides should already be finished: at this point, combine everything in the pan where you prepared the sausages, and you're done.

Risotto with Friarielli Recipe

Ingredients (for 4 people)

• 300 g of carnaroli rice
• 1 liter of vegetable broth
• 500g of friarielli
• 3 cloves of garlic
• One onion
• 50 grams of butter
• Oil
• Salt
• Pepper
• Parmesan and pecorino cheese to taste

Instructions

1. First, clean the friarielli, cut them into strips, and boil them.
2. Once drained, sauté them with oil and garlic and salt them.
3. Separately, brown the onion in butter and add the rice.
4. Add the broth a little at a time and stir continuously.
5. Halfway through cooking, add the friarielli (in pieces or blended) and a pinch of pepper.
6. After a few minutes, add the grated cheese, and here is finally the most awaited moment: that of serving at the table.

Calamari and Friarielli Recipe

Ingredients (for 4 people)

• 4 squids
• 500 g of friarielli
• 1 clove of garlic
• 1 chili pepper
• Extra virgin olive oil
• Raisins

Instructions

1. First, the squid must be cleaned by removing the entrails and the beak: with one hand, grab the head and with the other the body, gently pulling the entrails.
2. Then remove the gladius (i.e., the transparent shell) and the skin, then wash the squid under running water to remove any residues from the bag.
3. From the head of the squid, remove the horny beak located in the center of the tentacles with the help of scissors, also remove the eyes and rinse again.
4. At this point, cut the squid into strips one centimeter thick and sauté in a pan with garlic, oil, and chili pepper.
5. In the meantime, remove the hardest outer leaves and stems from the friarielli and, after washing them again, add them to the pan with a handful of raisins.
6. Cover everything, stirring occasionally, for about 15 minutes.
7. At this point, all that remains is to bring to the table a fragrant dish that will ensure you make a great impression with your dinner guests.

Girelle with Friarielli and Provola Recipe

Ingredients

• 1 package of rectangular puff pastry
• 250g of smoked provola
• 1 kg of friarielli
• One clove of garlic
• Chili pepper
• Extra virgin olive oil
• Salt

Instructions

1. Clean the friarielli.
2. Then sauté them in a pan with oil, garlic, and chili pepper.
3. Salt them.
4. Roll out the puff pastry.
5. Place a layer of friarielli to cover almost completely (leave 2 cm from each edge) the surface of the pastry.
6. Now cover with the provola cut into thin slices.
7. Roll up the rustic and place it on a greased baking sheet.
8. Brush everything with oil and bake at 180°C for 40 minutes, and after letting it cool, cut it into slices.

Muffin with Salsiccia and Friarielli Recipe

Ingredients

• 3 sausages
• 300 g of friarielli
• 1 clove of garlic
• 1 chili pepper
• Half a glass of white wine
• 250 grams of flour
• 50 g of grated cheese
• 200 ml of milk
• 2 eggs
• Extra virgin olive oil
• Salt
• 1 sachet of instant yeast

Instructions

1. After washing the friarielli and removing stems and harder leaves, brown a clove of garlic in a large pan with oil.
2. Then add friarielli, salt, and cook everything for about 15 minutes, covering with a lid.
3. Meanwhile, cook the sausages in a pan with a drizzle of oil, and once cooked, deglaze everything with white wine.
4. Remove the skin from the sausages, crumble them, and add the finely chopped friarielli.
5. Mix everything together, and in the meantime, prepare the muffin batter by mixing the flour with the cheese and the yeast.
6. Separately, combine eggs, 4 tablespoons of oil, milk, and salt.

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