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A simple but delicious dish in which the flavour of seasoned pork is accentuated by the slightly bitter taste of the broccoli rabe, a variety of brassica typical to southern Italywhose leaves and flowering buds are called friarielli<\/em> because they are cooked in a little olive oil with garlic and chilli peppers. Succulent local sausages and friarelli<\/em>: the perfect match for and a typical Neapolitan dish suitable for every occasion from Sunday lunch with the family to a stand-up meal with friends; in the latter case, the smaller, bite size sausages should be used.<\/p>\n Ingredients (for 4 persons)<\/strong><\/p>\n 8 pork sausages<\/p>\n 4 bunches of friarielli<\/p>\n <\/em>2 cloves of garlic<\/p>\n chilli peppers to taste<\/p>\n salt,<\/p>\n olive oil.<\/p>\n Remove the tender leaves and buds from the tougher stalks and wash in cold water. In the meantime, fry the garlic in a little olive oil for a few seconds in a large pan, then add the friarielli<\/em> and cover. Cook on a high heat for a few minutes, then remove the lid, lower heat, add some chilli pepper, salt to taste and a little water if necessary. Cook for about 10 minutes, stirring occasionally. This is the finest accompaniment for sausages made with chopped pork and cooked in a separate pan with a little white wine and pierced with the prongs of a fork. Leave the heat on high initially, then add a little oil and garlic and continue cooking until golden brown Add to the pan with the friarielli<\/em> for a few minutes so that the two flavours blend. Serve the sausages on a bed of friarielli<\/em> in the centre of a serving dish<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" A simple but delicious dish in which the flavour of seasoned pork is accentuated by the slightly bitter taste of the broccoli rabe, a variety of brassica typical to southern Italywhose leaves and flowering buds are called friarielli because they are cooked in a little olive oil with garlic and chilli peppers. Succulent local sausages […]<\/p>\n","protected":false},"author":6,"featured_media":7701,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1945,1893,1892],"class_list":["post-7699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ricetta-salsicce-e-friarielli","tag-ricette-cucina-tradizionale-napoletana","tag-ricette-napoletane"],"yoast_head":"\n