Part of the mustard family, this bitter, leafy green might remind you of broccoli rabe, or cime di rapa, though it’s a bit more bitter in flavor with more slender and tender stems. Friarielli is the perfect accompaniment to pork sausages, a filet of sea bream, or a large mozzarella di bufala, and it’s particularly great on pizza or in savory rustici, a puffed-pastry street food. The key is making them nice and spicy. Even if it takes a few minutes, the friarielli will wilt in just the hot oil–so avoid the temptation to add water or parboil first. According to the typical Neapolitan recipe, you want them arruscati: nicely toasted, with crispy, almost blackened edges.
PAN-SEARED FRIARIELLI
Serves 4
INGREDIENTS
- 1.5 kg friarielli
- Extra virgin olive oil
- 2 cloves garlic, sliced
- 1 chili pepper, finely diced (or plenty of peperoncino flakes)
- Salt and pepper, to taste
PREPARATION
- Clean the friarielli. Take the bottom stem off and strip the leaves. Make sure there are no yellowed parts on the leaves. Remove the tough stalk, but leave some of the stems intact. Wash the friarielli under cool running water. Let them drain well, then pat dry with a clean cloth–the dryer the better, or you’ll end up with watery friarielli at the end.
- In a large frying pan, heat oil, garlic, and plenty of chili pepper. Once you smell the garlic, add the friarielli. Cover with a lid and let cook.
- When the friarielli are wilted, remove the lid and turn up the heat. Cook, letting the edges burn and absorb the oil. Add salt and pepper to your liking. Serve piping hot.
