Salsiccia & Friarielli Recipe

Prepare the friarielli

Bring a large pot of salted water to a boil. Add the trimmed and chopped friarielli and blanch for 1–2 minutes until bright green and slightly tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain well and squeeze out excess water; set aside.

Brown the sausages

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the sausages and cook, turning occasionally, until well browned on all sides, about 8–10 minutes. Reduce heat to medium, add 150 ml of the water, cover, and simmer for 6–8 minutes until sausages are cooked through. Remove sausages to a plate and keep warm. Reserve pan juices.

Build the flavor in the pan

Return the pan to medium heat and add the remaining 1 tablespoon olive oil if the pan is dry. Add the sliced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant and the garlic is just turning golden — do not let it burn.

Deglaze and wilt the friarielli

Pour the remaining 50 ml water into the pan to deglaze, scraping up browned bits with a wooden spoon. Add the blanched and drained friarielli to the pan. Toss to combine and cook, stirring, for 3–4 minutes until the greens are fully wilted and have absorbed the pan flavors. Season with salt and freshly ground black pepper, tasting and adjusting as needed.

Finish with sausages

Nestle the browned sausages back into the pan among the friarielli and heat together for 1–2 minutes so flavors marry and the sausages reheat. If the mixture seems dry, add a splash of water or a drizzle of olive oil.

Transfer the sausages and friarielli to a serving platter. Drizzle with the finishing tablespoon of extra-virgin olive oil and scatter torn bread around or serve on the side. Offer lemon wedges to squeeze over the greens if desired.

Serve hot, family-style: slice sausages into 2–3 pieces each for easier sharing and tuck into the wilted friarielli. Use crusty bread to sop up pan juices.