Pasta with friarielli is a first course that is simple to make and full of flavor. Friarielli are typical of Naples, but fortunately they can now also be found in northern Italy. I have a very well-stocked greengrocer who knows to let me know when there are new or uncommon vegetables, so he immediately told me about the friarielli. They were beautiful, the leaves and flower buds closed and very green, so I couldn’t resist and bought them to prepare some recipes. To make Neapolitan-style pasta with friarielli I used orecchiette, the typical shape used for cime di rapa; you can use any other shape, even spaghetti work well or short pasta. If you can’t find fresh friarielli you can use frozen friarielli. You can also try FRIARIELLI AND SAUSAGE, great for dressing pasta. Now let’s see how to prepare pasta with friarielli and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta
- 2.2 lbs friarielli
- 1 clove garlic
- to taste extra virgin olive oil
- to taste chili pepper
- 4 fillets anchovy
- to taste salt
How to make Pasta with friarielli
Let’s start preparing Pasta with friarielli. Clean the friarielli: set aside the stems with the smaller, tender leaves and the flower buds, 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 flowers under running water.
Pour water into a large pot, add a light pinch of salt and bring to a boil. When it begins to boil, add the friarielli and cook them for 7–8 minutes. You will then cook the pasta in the same water.
Meanwhile, pour extra virgin olive oil into a large skillet, add the garlic clove, the chili pepper and the anchovies, and sauté until the anchovies have dissolved. Remove the garlic clove and add the friarielli, removing them from the water with a pasta skimmer.
Add the pasta to the same water in which you cooked the friarielli, and cook it according to the time indicated on the package, keeping it al dente.
When the pasta is cooked, drain it and pour it into the skillet with the friarielli. Toss everything together (mantecato) and serve piping hot, perhaps finishing with a drizzle of good olive oil.
How to store Pasta with friarielli
Store it in the refrigerator for 1 day
