Photograph of the finished Salsiccia e friarielli

Italy · Xúc xích xào cải ngọn Salsiccia e friarielli

Salsiccia e friarielli

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 2.6 lb
  • Photograph of Cime di rapa broccoli rabe Cime di rapa broccoli rabe 2.6 lb
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Bread Bread 4 loaves
  • Photograph of Salt Salt 0.7 oz
  • Photograph of White wine White wine ¾ cup

Method

  1. 1 Blanch the rapa cabbage shoots for 4 minutes, then drain well. Blanching beforehand helps to remove the strong bitterness.
  2. 2 Fry whole sausages in olive oil for 10 minutes, then pour in white wine and simmer until reduced.
  3. 3 Sauté sliced garlic and dried chilies in oil for 90 seconds in a separate pan.
  4. 4 Add the broccoli sprouts to the pan with garlic and chili peppers and stir-fry for 8 minutes until the vegetables are tender but still retain a slightly bitter taste.
  5. 5 The lingering bitterness is the dish's defining characteristic; cooking it until it's mushy completely destroys its friarielli essence.
  6. 6 Add the sausages to the pan with the vegetables, stir for 3 minutes, then put them in a sandwich or eat them on their own.
Start cooking