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Salsiccia e Friarielli

Serves 4 to 6 Entree meat

Salsiccia e Friarielli

Salsiccia e Friarielli is a cherished staple from the Campania region, often prepared in the comforting embrace of home kitchens. Here, it finds its place on the table without ceremony, a dish that speaks of everyday simplicity yet delivers satisfaction beyond its parts. The absence of fuss allows the bold flavors of Italian sausage and broccoli rabe to take center stage, making it a beloved choice for family meals.

The dish offers a robust, savory profile that mingles the peppery bite of broccoli rabe with the rich, juicy essence of well-seared sausage. Garlic and generous olive oil weave through every bite, creating a harmony that feels both rustic and refined. Seasoned by instinct, it is a celebration of balance, where each element enhances the others without overshadowing.

Ingredients

  • 600 gItalian sausage links
  • 600 gbroccoli rabe — blanched
  • 4 clovesgarlic — sliced
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the Italian sausage links (600 g) by piercing them a few times with a fork. This allows the fat to render out and the sausages to cook evenly. Set them aside while you prepare the other ingredients.
  2. Trim the broccoli rabe (600 g) by removing any tough stems and yellowed leaves. Rinse it thoroughly under cold water to remove any dirt or grit. Shake off excess water and set aside.
  3. Peel and thinly slice 4 cloves of garlic. In a large skillet or sauté pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Once the oil is shimmering, add the garlic slices and sauté until they are golden and fragrant, being careful not to let them burn.
  4. Increase the heat to medium-high and add the sausage links to the pan. Brown them in batches if necessary to avoid overcrowding, ensuring each piece develops a deep, golden crust. Turn them occasionally so they brown evenly on all sides.
  5. Once the sausages are browned, remove them from the pan and set aside. In the same pan, add the broccoli rabe, stirring to coat it in the garlicky oil. Season with fine sea salt and black pepper to taste, and sauté until the greens are wilted and vibrant green, about 5 minutes.
  6. Return the sausages to the pan with the broccoli rabe. Reduce the heat to medium, cover the pan, and allow the sausages to braise gently in their own juices and the moisture from the greens. Cook until the sausages are cooked through and the broccoli rabe is tender, about 10-15 minutes.
  7. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the Salsiccia e Friarielli hot, accompanied by crusty bread, polenta, or potatoes to soak up the flavorful juices.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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