Sausage and Friarielli: The Original Neapolitan Recipe for Guaranteed Success

There's a scent that speaks of Naples, of tradition, of family evenings, and authentic flavors that envelop your soul. We're talking about a timeless classic, a dish that's much more than a simple pairing: Sausage and Friarielli.

But how many times have you tried to make sausage and friarielli at home and the result wasn't what you hoped for? Bitter friarielli, dry and bland sausage, a taste that doesn't 'embrace' the palate as it should. Finding the right recipe, one that makes you exclaim 'Wow, it's just like in Naples!', seems like a challenge.

Fear not, my friend. Make yourself comfortable. Here you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to unveil the secrets of this iconic dish. I'll guide you step by step to achieve a dish where the sausage is juicy and the friarielli are tender and flavorful, without that bitter aftertaste, just as Neapolitan tradition dictates. Success is guaranteed, word from your grandma chef!

Sausage and Friarielli: The Ingredient Choice That Makes All the Difference

For such a simple dish, ingredient quality is fundamental. It's not just a list, but a thoughtful selection that makes the difference between a good dish and a masterpiece.

• Fresh Pork Sausage: Choose a fresh pork sausage, preferably one that's knife-tipped (a specific type of Italian sausage), with a good balance of lean meat and fat. The fat will melt during cooking, making the sausage juicy and flavoring the friarielli. Avoid those that are too lean or already flavored; we want the authentic taste!
• Fresh Friarielli: If you can find them, always opt for fresh friarielli. They have a more intense flavor and better texture. Make sure they are bright green and the leaves are not yellowed. If you can't find them fresh, you can use frozen ones, but the result will be slightly different.
• Garlic: Whole cloves, not minced. Whole or crushed garlic releases its aroma without burning and becoming bitter.
• Chili Pepper: A touch of spiciness is a must! You can use dried or fresh chili pepper, depending on your taste. Adjust the quantity, but don't omit it: it's an integral part of the flavor.
• Extra Virgin Olive Oil: Good quality EVO oil is essential. It will be the aromatic base for cooking the friarielli and will bind all the flavors together.
• Salt and Pepper: To taste, but always sparingly.

The 3 Common Mistakes That Ruin Sausage and Friarielli (and How to Avoid Them)

Even the simplest dishes hide pitfalls. Here are the most common mistakes you might make and how to avoid them, to guarantee an impeccable result:

1. Not Cleaning the Friarielli Properly: This is the number one mistake that leads to bitter friarielli. You must remove the tougher parts of the stem and any yellowed leaves. Only the tender leaves and flower tops should be used. Thorough cleaning is the first step towards sweetness.
2. Overcooking the Sausage: If cooked excessively, sausage becomes dry and stringy. The secret is to brown it well to create an outer crust, but then let it cook slowly in its own fat and, if necessary, with a little water or white wine, to keep it juicy inside.
3. Not Balancing the Flavors: Too much garlic that burns, too little chili pepper, or friarielli that aren't cooked enough to lose their bitter note. Balance is key. The garlic should gently brown, the chili pepper should add a kick, and the friarielli should be tender and flavorful.

Grandma's Magic Touch: The Secret to Perfect Friarielli

My grandmother, the true guardian of Neapolitan cooking secrets, always taught me an infallible trick for friarielli. It's not enough to clean them well; there's an extra step that makes them incredibly tender and without any trace of bitterness.

«My grandchild,» she would say, «friarielli should be quickly blanched before being sautéed in the pan.» This step, just a few minutes in boiling salted water, helps to eliminate excess bitterness and tenderize the leaves, preparing them for subsequent cooking. It's a small gesture that makes a huge difference in the final flavor. And for the garlic? «Crush it with the palm of your hand, don't mince it. That way, it releases its aroma without burning, and you can easily remove it at the end of cooking if you don't want to eat it.»

Let's Prepare Sausage and Friarielli Together: The Step-by-Step Guide

Ingredients (for 4 servings):

• 600 g fresh friarielli (or 400 g frozen)
• 400 g fresh pork sausage (luganega or knife-tipped type)
• 2 large garlic cloves
• 1 fresh or dried chili pepper (to taste)
• 4-5 tablespoons extra virgin olive oil
• Coarse salt for blanching
• Fine salt and black pepper to taste

Equipment:

• Large pot for blanching
• Colander
• Large non-stick pan
• Kitchen tongs

Instructions:

1. Cleaning and Blanching the Friarielli:
   • Carefully clean the friarielli, removing the tougher stems and yellowed leaves. Keep only the tender leaves and tops.
   • Wash them very well under cold running water to remove any soil residue.
   • Bring to a boil a large pot with plenty of salted water (with coarse salt).
   • When the water boils, immerse the friarielli and blanch them for only 3-4 minutes. They should soften slightly but remain a beautiful bright green.
   • With a slotted spoon, drain the friarielli and immediately transfer them under cold water to stop the cooking and maintain their color. Gently squeeze them with your hands to remove excess water.
2. Cooking the Sausage:
   • In a large non-stick pan, place the whole sausage (or cut into pieces if you prefer).
   • Prick the sausage in several places with the tines of a fork: this will allow excess fat to render out and the sausage to cook better.
   • Brown the sausage over medium heat for about 5-7 minutes, turning it often, until it is well golden on all sides. Do not cook it completely; it should remain slightly undercooked.
   • Once browned, remove the sausage from the pan and set it aside. Leave the rendered fat in the pan: it will be the base for the friarielli!
3. Sautéing the Friarielli:
   • In the same sausage fat remaining in the pan, add the extra virgin olive oil.
   • Add the crushed garlic cloves and chili pepper (whole or in pieces). Let the garlic gently brown over medium-low heat, without burning.
   • When the garlic is golden and fragrant (about 2 minutes), add the blanched and squeezed friarielli to the pan.
   • Sauté the friarielli over high heat for 5-7 minutes, stirring often, until they are tender and well-flavored. If necessary, add a tablespoon or two of the friarielli cooking water if they seem too dry.
   • Season with salt and pepper.
4. Combining and Serving:
   • Return the sausage to the pan with the friarielli.
   • Gently mix and let them flavor together for another 2-3 minutes over low heat, so that the flavors meld perfectly and the sausage finishes cooking, absorbing the friarielli's flavor.
   • Remove the garlic cloves and chili pepper (if you don't want to eat them).
   • Serve immediately, piping hot. They are perfect as a main course, but also as an accompaniment to good homemade bread for dipping, or as a topping for pizza or a gourmet sandwich.

Tips and Frequently Asked Questions about Sausage and Friarielli

Here are some of the most common questions I get asked, with grandma's answers to leave no doubt!

Can I use frozen friarielli?

Yes, you can use them. In this case, it's not necessary to blanch them beforehand. You can cook them directly in a pan with garlic, oil, and chili pepper, following the package instructions, and then combine them with the sausage. The flavor will still be great, even if fresh ones have an extra edge.

How do I prevent the sausage from drying out?

The secret is not to cook it alone for too long. Brown it well to seal in the juices, then let it finish cooking with the friarielli. The fat it releases and the moisture from the friarielli will keep it juicy. You can also add a splash of white wine during browning to deglaze and maintain moisture.

Can I prepare friarielli in advance?

Yes, you can prepare the friarielli in advance and store them in the refrigerator in an airtight container for 1-2 days. When ready to serve, heat them in a pan and add the freshly cooked sausage. The flavor will intensify!

What's the difference between friarielli, cime di rapa, and broccoletti?

They are all vegetables from the Brassicaceae family, but with some regional and flavor differences. Friarielli are typical of Campania and have a slightly more bitter and distinct flavor. Cime di rapa are widespread in Central-Southern Italy (Puglia in particular) and have a similar but often more delicate taste. Broccoletti are a more common variety in the rest of Italy, with a sweeter flavor. For an authentic Neapolitan recipe, friarielli are irreplaceable!

What can I serve with sausage and friarielli?

Traditionally, they are enjoyed as a main course, often accompanied by good homemade bread for dipping in the flavorful sauce. They also make a fantastic filling for pizza, a gourmet sandwich, or as a pasta topping (a classic is gnocchi with sausage and friarielli).

A Masterpiece of Flavor and Tradition

There you have it! Now you no longer just have a recipe, but all the secrets to bring a piece of Naples to your table, a dish that speaks of tradition, authentic flavor, and love for good food. Every bite will be a journey, a warm embrace that tastes like home.

Don't be afraid to get cooking. With these grandma's tricks, success is guaranteed. Get ready to receive compliments and see your guests clean their plates down to the last drop!

Have you tried our recipe? We're curious to know how it went! Leave a comment below, tell us about your experience, or share a photo on Instagram by tagging @CercaRicette.it. And if you loved this Neapolitan classic, don't miss our recipe for Authentic Neapolitan Pizza or for an unforgettable first course like Spaghetti with Clams.