Friarielli and sausage is a main course from Campanian cuisine, a flavorful dish that already includes its side. You can use friarielli with sausage to stuff pizza, savory pies, panzerotti or to dress pasta. The sausage and friarielli can be prepared either with whole sausages or crumbled as I did, depending on whether you want to serve it as a main course or use it to fill pizzas or other preparations. Now let’s see how to prepare friarielli and sausage and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 sausages
- 2.2 lb friarielli
- 1 clove garlic
- to taste hot chili peppers
- to taste extra virgin olive oil
- to taste salt
How to make friarielli and sausage
Let’s start preparing the friarielli and sausage. Clean the friarielli: set aside the stems with the smaller, tender leaves and the florets, and remove any yellowed parts from the larger leaves. Strip the leaves from the stems by holding the stem with one hand and pulling up the leafy part with the other so you obtain the leaf. Rinse the leaves and florets under running water.
Pour extra virgin olive oil into a pan with the garlic clove and the chili pepper, let them infuse, then add the friarielli. Cover with a lid, place over the heat and cook until tender; then season with salt and let them rest.
In another pan cook the sausages whole or crumbled. If you cook them whole prick them so they don’t burst; place them over the heat, brown them and deglaze with white wine.
When they are cooked, add them to the friarielli and put back on the heat so the flavors blend together.
Serve the sausages with the friarielli piping hot.
How to store friarielli and sausage
Store them in the refrigerator for 2 days, or you can also freeze them for several months
