Panino salsiccia and friarielli (sandwich with sausage and broccoli)
Today, more than a dish, I want to present you a sandwich, and what a sandwich! The one with sausage and broccoli. For me, the sandwich, sausage and friarielli is a way of being, very free, then combined with a red beer is the best, if you then add an evening with friends, then it is Superlative! I really prefer this sandwich, for many reasons:1. Quick to prepare, 2. Few dishes to wash 3. Very fine. The advice, to prepare it quickly is: take a non-stick pan to fry the garlic, oil and chili, in the meantime if you have a fireplace and roast the sausage on a baking sheet, and prepare the sandwiches, the elongated ones, as they adapt well to the sausage.
Sausage and friarielli sandwich: in Neapolitan cuisine the friarielli (in Campania) form an almost indissoluble combination with sausage, of which they represent the traditional side dish. As street food, they sell sandwiches stuffed at the moment with sausage and broccoli. In the Neapolitan pizzerias there is always pizza on the menu with sausage, friarielli, grated parmesan cheese and fiordilatte (called by some "pizza alla carrettiera"). In the rotisseries and in some bakeries they prepare stuffed pizzas (calzones) with sausage and friarielli. The friarielli are known as turnip greens (in Puglia), turnip broccoli (in Calabria), cooked in a pan are a side dish with a pleasantly bitter taste that goes very well especially with sausage and pork cooked in a pan or grilled. They are a typical winter vegetable of Italian agriculture, cultivated mainly in four regions, Lazio, Puglia, Molise and Campania, in which 95% of the agricultural area dedicated to this plant extends. They have valuable properties and benefits for the body for their purifying and detoxifying characteristics. In addition, the numerous antioxidants present also make them a powerful ally against free radicals: in this way they help us to counteract the aging of tissues and cells, but "they also perform a preventive function of cardiovascular diseases and neoplasms".
Ingredients
4 rolls4 bunches of friarielli4 pork sausageextra virgin olive oil to tastesaltchili pepper1 garlic
Preparation
Clean the bunches of friarielli in cold water, removing the yellow, pierced leaves and the stems too thick as you risk cooking the leaf and not the stem. Before preparing the sausage and friarielli sandwich, cook the friarielli, taking a non-stick pan, pour the extra virgin olive oil, chili, and garlic and fry until the garlic is golden; At this point, pour the washed and dried friarielli little by little until they are wilted and turn with a ladle, cover them with a lid and cook for at least 20 minutes over low heat, taking care to turn them and towards the end add a pinch of salt. Meanwhile, arrange 4 sausages on a grid and prick them with a fork. Put the grill on the embers, taking care to turn it every 2 minutes. When the sausages are cooked, prepare the 4 sandwiches, cutting them in half, wet the crumb with a drizzle of extra virgin olive oil, arrange a first layer of friarielli and then the sausage and then another layer of friarielli.
Hold the sandwich tightly in your hands and eat it!
Today, more than a dish, I want to present you a sandwich, and what a sandwich! The one with sausage and broccoli. For me, the sandwich, sausage and friarielli is a way of being, very free, then combined with a red beer is the best, if you then add an evening with friends, then it is Superlative! I really prefer this sandwich, for many reasons:1. Quick to prepare, 2. Few dishes to wash 3. Very fine. The advice, to prepare it quickly is: take a non-stick pan to fry the garlic, oil and chili, in the meantime if you have a fireplace and roast the sausage on a baking sheet, and prepare the sandwiches, the elongated ones, as they adapt well to the sausage.
Sausage and friarielli sandwich: in Neapolitan cuisine the friarielli (in Campania) form an almost indissoluble combination with sausage, of which they represent the traditional side dish. As street food, they sell sandwiches stuffed at the moment with sausage and broccoli. In the Neapolitan pizzerias there is always pizza on the menu with sausage, friarielli, grated parmesan cheese and fiordilatte (called by some "pizza alla carrettiera"). In the rotisseries and in some bakeries they prepare stuffed pizzas (calzones) with sausage and friarielli. The friarielli are known as turnip greens (in Puglia), turnip broccoli (in Calabria), cooked in a pan are a side dish with a pleasantly bitter taste that goes very well especially with sausage and pork cooked in a pan or grilled. They are a typical winter vegetable of Italian agriculture, cultivated mainly in four regions, Lazio, Puglia, Molise and Campania, in which 95% of the agricultural area dedicated to this plant extends. They have valuable properties and benefits for the body for their purifying and detoxifying characteristics. In addition, the numerous antioxidants present also make them a powerful ally against free radicals: in this way they help us to counteract the aging of tissues and cells, but "they also perform a preventive function of cardiovascular diseases and neoplasms".
Ingredients
4 rolls
4 bunches of friarielli
4 pork sausage
extra virgin olive oil to taste
salt
chili pepper
1 garlic
Preparation
Clean the bunches of friarielli in cold water, removing the yellow, pierced leaves and the stems too thick as you risk cooking the leaf and not the stem. Before preparing the sausage and friarielli sandwich, cook the friarielli, taking a non-stick pan, pour the extra virgin olive oil, chili, and garlic and fry until the garlic is golden; At this point, pour the washed and dried friarielli little by little until they are wilted and turn with a ladle, cover them with a lid and cook for at least 20 minutes over low heat, taking care to turn them and towards the end add a pinch of salt. Meanwhile, arrange 4 sausages on a grid and prick them with a fork. Put the grill on the embers, taking care to turn it every 2 minutes. When the sausages are cooked, prepare the 4 sandwiches, cutting them in half, wet the crumb with a drizzle of extra virgin olive oil, arrange a first layer of friarielli and then the sausage and then another layer of friarielli.
Hold the sandwich tightly in your hands and eat it!
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