Sausages and broccoli
Sausages and friarielli, a real Neapolitan dish!
Rustic, tasty and full of character just like the best Neapolitan specialties can be. For friarielli we mean the in florescence of turnip greens, also called winter broccoli. In this case even the sausages are Neapolitan.
Ingredients
PORK SAUSAGE 8CLOVE OF GARLIC 4HOT RED CHILI pepper 1EXTRA VIRGIN OLIVE OIL 1/2 GlassWHITE WINE 1/2 GlassSALT to taste
Preparation
First clean the broccoli: pass them under running water removing the most yellow leaves, then remove the leaves from the stems. Heat a good amount of extra virgin olive oil, about half a glass together with two cloves of garlic and a chopped chili. When the oil starts to sizzle, add the friarielli and cook over high heat in a covered pan. You will see that liquid will form on the bottom of the pan, let the friarielli cook until it has completely evaporated, it will take about 20 minutes. Meanwhile, divide the sausages and prick the casing with a sharp knife. Heat a round of oil in a pan with two cloves of garlic, then add the sausages and brown them well. Then blend the sausages with white wine and let the alcohol evaporate over high heat. Continue cooking the sausages for a few more minutes. Drain the sausages from the cooking stock and pass them in a pan with the friarielli; Let it flavor for a couple of minutes.
Serve hot!
Sausages and friarielli, a real Neapolitan dish!
Rustic, tasty and full of character just like the best Neapolitan specialties can be. For friarielli we mean the in florescence of turnip greens, also called winter broccoli. In this case even the sausages are Neapolitan.
Ingredients
PORK SAUSAGE 8
CLOVE OF GARLIC 4
HOT RED CHILI pepper 1
EXTRA VIRGIN OLIVE OIL 1/2 Glass
WHITE WINE 1/2 Glass
SALT to taste
Preparation
First clean the broccoli: pass them under running water removing the most yellow leaves, then remove the leaves from the stems. Heat a good amount of extra virgin olive oil, about half a glass together with two cloves of garlic and a chopped chili. When the oil starts to sizzle, add the friarielli and cook over high heat in a covered pan. You will see that liquid will form on the bottom of the pan, let the friarielli cook until it has completely evaporated, it will take about 20 minutes. Meanwhile, divide the sausages and prick the casing with a sharp knife. Heat a round of oil in a pan with two cloves of garlic, then add the sausages and brown them well. Then blend the sausages with white wine and let the alcohol evaporate over high heat. Continue cooking the sausages for a few more minutes. Drain the sausages from the cooking stock and pass them in a pan with the friarielli; Let it flavor for a couple of minutes.
Serve hot!
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