Salsicce e friarielli from Naples
This is a classic “piatto povero”. A simple dish that was cooked by poor people around the capital of Campania when food was scarce. The dish has remained true to its roots in its simplicity and can be found in restaurants and in pizzerias across the region.
It’s simple and easy to make, requiring just five or six ingredients, many of which will already be in most pantries.
You will need (serves 2):
4 good pork sausages from the butcher
1kg of broccoli rabe (clean and ready to cook)
2 cloves of garlic
2 red chilli peppers
A glug of extra virgin olive oil (glug is a scientific measure somewhere between a splash and a lake)
1 glass of dry white wine
Salt to taste
- Bring 500ml of water to the boil in a large pan. Salt and add the broccoli.
- Put a lid on the pan using tongs turn the broccoli until soft.
- Drain the broccoli in a large colander.
- Crush and chop the garlic and the chilli peppers.
- Using a large glug (scientifc remember!) of olive oil in a large lidded saucepan, cook the garlic and chillis until they start to take on some colour.
- Add the sausages and prick with a fork. As they begin to brown, pour in the white wine and reduce to a medium flame.
- Add the broccoli to cover the sausages and place the lid over the lot. Leave for about ten minutes, checking periodically.
- Remove the lid, stir the mix to make sure the broccoli is coated with the oils and wine, salt as needed, and cook the excess liquid off. The greens should darken from a bright emerald to a dark olive.
Ready to serve with… a volcanic red. Nothing expensive or overly elegant here – we had a glass of Lacryma Christi direct from the slopes of Vesuvius herself to stay on theme.
With love, from Italy