🇮🇹 Italian · Side Dish
🥬 Friarielli Saltati
Friarielli
Neapolitan broccoli rabe, sautéed quickly with garlic, chili, and olive oil until tender, a defining Naples side dish often paired with sausage.
Friarielli are Naples' own specific variety of cime di rapa, prized for their pleasant bitterness, and this quick sauté is the simplest, most traditional way to prepare them, appearing as a side dish, a pizza topping, and a sandwich filling throughout the city.
Ingredients
Equipment: Large sauté pan
- 1 large bunch friarielli or cime di rapa, tough stems trimmed
- 4 cloves garlic, sliced
- 2 dried chilies, crumbled
- 80 ml (⅓ cup) extra virgin olive oil
- Salt, to taste
Method
- Bring a pot of salted water to a boil and blanch the friarielli for 2-3 minutes, then drain well.
- Warm the olive oil in a large pan and sauté the garlic and chilies until fragrant, taking care not to burn the garlic.
- Add the blanched greens and toss to coat in the oil.
- Cook over medium-high heat for 5-8 minutes, stirring occasionally, until tender and any excess water has evaporated.
- Season with salt to taste and serve hot.
Chef Tips
- A quick blanch before sautéing helps mellow the greens' bitterness while keeping them vibrant.
- Cook over confident heat so any residual water evaporates quickly rather than steaming the greens.
- This dish pairs especially well with grilled Italian sausage, a classic Neapolitan combination.
Common Mistakes to Avoid
- Overcooking the greens, which loses their pleasant bitterness and vibrant color.
- Skipping the blanch, leaving the greens too aggressively bitter for some palates.
- Burning the garlic in the hot oil, which turns bitter rather than fragrant.
Nutrition (per serving)
Health Benefits
- Friarielli are rich in vitamins A, C, and K, along with fiber.
Cultural Note
Friarielli are inseparable from Neapolitan cuisine, showing up as a side dish, sandwich filling, and pizza topping throughout the city, most famously paired with sausage.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently in a pan with a little olive oil.
Serve with: Grilled Italian sausage, Crusty bread