Salsiccia, friarielli and melted provola
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 inflorescence of turnip greens, also called winter broccoli and are traditionally prepared just as indicated in the video recipe. In this case even the sausages are Neapolitan, purchased directly from Luigi, my trusted Neapolitan butcher whom I thank for the excellent products he has provided me.
Ingredients
PORK SAUSAGESmoked provola cheese to taste FRIARIELLI 4 DecksCLOVE OF GARLIC 4HOT RED CHILI pepper 1EXTRA VIRGIN OLIVE OIL (EVO) 1/2 GlassWHITE WINE 1/2 GlassesSALT to taste
Preparation
First clean the friarielli: 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. When the oil starts to sizzle, add the friarielli and cook over high heat in a covered pan. 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; and finish with the provola. 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 inflorescence of turnip greens, also called winter broccoli and are traditionally prepared just as indicated in the video recipe. In this case even the sausages are Neapolitan, purchased directly from Luigi, my trusted Neapolitan butcher whom I thank for the excellent products he has provided me.
Ingredients
PORK SAUSAGE
Smoked provola cheese to taste
FRIARIELLI 4 Decks
CLOVE OF GARLIC 4
HOT RED CHILI pepper 1
EXTRA VIRGIN OLIVE OIL (EVO) 1/2 Glass
WHITE WINE 1/2 Glasses
SALT to taste
Preparation
First clean the friarielli: 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. When the oil starts to sizzle, add the friarielli and cook over high heat in a covered pan. 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; and finish with the provola. Let it flavor for a couple of minutes. Serve hot.
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