Friarielli, a tasty Italian leafy green, is a staple ingredient in Neapolitan cuisine. Originating in the Campania region of Southern Italy, it adds a delightful touch of bitterness to various dishes. Neapolitan Friarielli are similar to Broccoli Rabe, in Italian called Cime di Rapa, but slightly more bitter, with slander and tender stems. Although, they are interchangeable and are used in many traditional Southern Italian recipes. Friarielli is typically served with Italian sausages and as a topping for pizza: "Salsicce e Friarielli".
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The term "Friarielli" comes from the Neapolitan dialect, meaning sauteed.
Although the name can have Spanish origins, “frio-gelos” means winter broccoli.
Friarielli in Naples, Broccoletti in Rome, Cime di Rapa in Puglia and Rapini in Tuscany are all vegetables belonging to the cruciferous Brassica Rapa Campestris, a unique leafy green that has a slightly bitter taste.
When comparing Friarielli to other leafy greens, you may notice similarities with turnip tops and turnip greens.
These greens have a slightly bitter taste, adding a distinct flavor to various dishes.
However, they do have differences in appearance and culinary uses.
In particular, Broccoli Rabe is a close relative of Friarielli, with a similar appearance and taste.
It is largely used in Italian cuisine, particularly in pasta and sausage dishes.
Like Friarielli, it is also packed with essential vitamins and nutrients, making it a healthy addition to your meals.
The leaves and buds of Friarielli are more tender than those of other members of the turnip family.
For more unusual Italian vegetables, you can read the recipes: Puntarelle alla Romana, raw artichoke salad, Orange and fennel salad.
How to clean them
To cook Friarielli, start by cleaning and trimming the leaves, stems, and buds
- Cut the tender parts of the stem about 9 in - 15 cm below the floret to remove the toughest parts of the stem and the lower and more mature leaves
- Rinse them in water
How to cook them
Ingredients
The ingredients that are mostly used for cooking Friarielli are:
- Extra virgin olive oil
- A fresh clove of garlic
- Salt
- Hot chili pepper if you like them spicy
Sautee them
- Heat some olive oil in a large pan and add minced garlic. Add chili pepper if you like it spicy
- Once the garlic is fragrant, add the Friarielli and sauté for a few minutes, stirring frequently.
- Cover the pan, reduce heat, and let it cook for about 15 minutes until tender.
- Season with salt and pepper to taste
- Serve them as a side dish or as part of another recipe.
Salsicce e Friarielli
One popular pairing is Friarielli with good Italian sausages.
- Place the sausages on an oven pan covered with parchment paper
- Poke holes in the sausages on both sides to release some of the fat and prevent the casing from exploding
Hint: if you are using lean sausages, poking may not be necessary
- Cook the sausages in a hot oven at 355 F - 180 C for only 30 minutes, leaving them still slightly pink
- Add them to the Friarielli to finish cooking, letting the vegetable absorb the fat released from the sausages
Hint: If your sausages are large, you may want to cook them for longer
- You can serve them as a main dish or add them to a recipe
Recipes that use sausage and Friarielli
Friarielli and sausage can be used as an ingredient in various pasta dishes.
A classic recipe from Puglia is Orecchiette with Cime di Rapa.
You can follow the recipe for Cavatelli and Broccoli to prepare this dish.
In Naples, pizza topped with sausage and Friarielli is also very common.
You can add them to your topping before you cook the pizza in the oven.
They are also served inside crusty sandwich rolls for a quick snack on the go.
FAQ
Friarielli is a bitter Italian leafy green that resembles broccoli. Broccoli rabe, also known as rapini, is a similar leafy green with a slightly bitter taste. While the two share some similarities in appearance and taste, and belong to the cruciferous Brassica Rapa Campestris family, they are not the same variety. However, their similar flavor profiles can often be used interchangeably in recipes.
Yes, Friarielli can be used as a substitute for Rapini in most recipes due to their similar taste and texture. Keep in mind that the flavor profile of Friarielli is somewhat more bitter than Rapini, so it may slightly alter the taste of a dish.
Friarielli is rich in vitamins, minerals, and antioxidants. It is particularly high in vitamins A, C, and K, as well as calcium and iron. Consuming Friarielli can contribute to a healthy, balanced diet, and support immune, bone, and cardiovascular health.
Friarielli is a popular ingredient in Neapolitan cuisine. It is commonly served alongside sausages or other types of meat, as a topping for pizza, or used as a filling in sandwiches. It can also be incorporated into pasta dishes or served as a simple side dish sautéed with garlic and olive oil.
To store fresh Friarielli, wrap it loosely in a damp paper towel and store it in the crisper drawer of your refrigerator. It should stay fresh for up to a week. If you want to preserve it for a longer duration, you can blanch the Friarielli, let it cool, and then store it in an airtight container or freezer bag in the freezer for up to several months.
More recipes with sausages
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📋Sausage and Friarielli
Ingredients
- 1.5 lb Italian sausages
- 2 lb Friarielli
- 2 peeled garlic cloves
- 3 tablespoon olive oil
- ½ teaspoon salt & pepper
- ½ teaspoon dried hot chili optional
Looking for kitchen gadget gifts?Instructions
Cooking the sausages
- Place the sausages on an oven pan covered with parchment paper1.5 lb Italian sausages
- Poke holes in the sausages on both sides to release some of the fat and prevent the casing from exploding
- Cook the sausages in a hot oven at 355 F - 180 C for only 30 minutes, leaving them still slightly pink
How to clean the Friarielli
- Cut the tender parts of the stem about 9 in - 15 cm below the floret to remove the toughest parts of the stem and the lower and more mature leaves2 lb Friarielli
- Rinse them in water
Cooking the Friarielli
- Heat some olive oil in a large pan and add minced garlic2 peeled garlic cloves, 3 tablespoon olive oil, ½ teaspoon dried hot chili
- Once the garlic is fragrant, add the Friarielli and sauté for a few minutes, stirring frequently. Add salt
- Cover the pan, reduce heat, and let it cook for about 15 minutes until tender.
- Season with salt and pepper to taste½ teaspoon salt & pepper
Adding the sausages
- Add them to the Friarielli to finish cooking, letting the vegetable absorb the fat released from the sausages
- You can serve them as a main dish or add them to a recipe
Notes
- Friarielli can be used as a substitute for Rapini and Broccoli Rabe in most recipes due to their similar taste and texture
- If you are using lean sausages, poking may not be necessary
- If your sausages are large, you may want to cook them for longer
- To store fresh Friarielli, wrap it loosely in a damp paper towel and store it in the crisper drawer of your refrigerator. It should stay fresh for up to a week.
Nutrition
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