Salsiccia E Friarielli Recipe

Preheat and prepare

Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with foil or parchment and brush or spray lightly with olive oil to prevent sticking.

Using a sharp knife, prick each sausage 2–3 times to allow steam to escape (optional; helps prevent bursting). Place the sausages on the prepared baking sheet, spacing them apart.

Pour the 60 ml white wine or water into the pan (not over the sausages) to create a humid roasting environment that keeps the sausages juicy. Drizzle or brush the sausages with the 1 tablespoon olive oil.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until the sausages are evenly browned and reach an internal temperature of 70–75°C (158–167°F) for pork.

For a slightly crisper and browned finish, switch the oven to broil (grill) for 2–3 minutes after roasting—watch closely to avoid burning.

When sausages are nearly done, remove the baking sheet and top each sausage with slices of smoked mozzarella. Return to the oven for 2–4 minutes, or until the cheese melts and becomes slightly bubbly.

Remove sausages from the oven and let rest for 3–5 minutes before serving; this lets the juices redistribute and the cheese set slightly.

While the sausages roast, wash the friarielli thoroughly to remove grit. Trim any thick, woody lower stems and chop larger leaves/stems into 4–5 cm pieces so they cook evenly.

Bring a large pot of water to a rolling boil. Add a generous pinch of salt and blanch the friarielli for 1–2 minutes just until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain well and squeeze out excess water (use a clean kitchen towel or hands).

Heat a large skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and let it warm but not smoke. Add the thinly sliced garlic and cook gently for 30–45 seconds until fragrant and just turning pale gold; do not let it burn.

Add the drained friarielli to the skillet along with 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper. Toss to combine and sauté for 3–5 minutes, pressing down occasionally so the greens make good contact with the pan and soften further.

Stir in 1 teaspoon dried red chilli flakes (adjust to taste) and cook for another 1 minute to bloom the chili's flavor into the oil and greens.

Taste and adjust seasoning. If the greens taste bitter or need brightness, squeeze the juice of half a lemon over them. Remove from heat and keep warm until the sausages are ready.

Place a generous bed of sautéed friarielli on each serving plate (divide into 4 portions).

Arrange one roasted sausage (with melted smoked mozzarella) atop each bed of friarielli.

Scatter 3 fresh basil leaves per plate (tear larger leaves) and drizzle about 1/4 teaspoon of extra-virgin olive oil over each sausage and greens for gloss and flavor.

Serve immediately, with crusty bread on the side to soak up juices if desired.