Chef Graziella
Asparagi al Forno con Parmigiano
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Culinary Explorer
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Friarielli alla Napoletana
Created by
The bitter greens of Naples, sautéed with garlic and dried chili until the edges char and the stems surrender. Four ingredients. Absolute honesty.
Side Dishes
Italian, Neapolitan
Weeknight
BBQ
15 min
Active Time
12 min cook•27 min total
Yield4 servings
Friarielli are not broccoli rabe, though Americans use the terms interchangeably. True friarielli are a variety specific to Campania, harvested before the florets fully form, with a bitterness that is somehow sweeter, more vegetal than their American cousins. If you cannot find authentic friarielli, broccoli rabe will do. But you should know the difference exists.
This is contorno in its purest form: a vegetable cooked simply to accompany something else. In Naples, that something else is almost always sausage. The combination of fatty, fennel-scented pork and bitter, garlicky greens is one of those marriages that seems inevitable once you have tasted it. Each component makes the other better.
The technique requires attention but not skill. You must watch the garlic. You must let the greens char without stirring them into submission. What you keep out matters: no onion, no tomato, no cheese. The Neapolitans understood that these greens need nothing but heat and fat and a whisper of fire.
Friarielli have grown in the volcanic soil around Naples since at least the 16th century, thriving in the mild winters of Campania. The classic pairing with sausage, salsiccia e friarielli, became street food in Naples by the 19th century, sold from carts to workers who ate them stuffed into bread. The dish remains so emblematic of Naples that friarielli rarely appear on menus elsewhere in Italy.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
friarielli or broccoli rabe
Quantity
1 1/2 pounds
extra virgin olive oil
Quantity
1/4 cup
garlic cloves
Quantity
3
sliced thin
dried peperoncino
Quantity
1 small, crumbled, or 1/4 teaspoon red pepper flakes
kosher salt
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| friarielli or broccoli rabe | 1 1/2 pounds |
| extra virgin olive oil | 1/4 cup |
| garlic clovessliced thin | 3 |
| dried peperoncino | 1 small, crumbled, or 1/4 teaspoon red pepper flakes |
| kosher salt | to taste |
Equipment Needed
- •Large cast iron or heavy skillet
- •Large pot for blanching
Instructions
- 1
Trim the greens
Examine the friarielli. The thick lower stems are woody and unpleasant. Cut them away, keeping only the tender upper stalks, leaves, and florets. You will lose perhaps a third of the weight. This is correct. Rinse thoroughly in several changes of cold water to remove any grit. Shake dry but do not spin them bone dry. A little water clinging to the leaves helps them cook.
- 2
Blanch briefly
Bring a large pot of well-salted water to a rolling boil. Add the trimmed friarielli and cook for 2 minutes. They should be bright green and barely tender. Drain immediately and spread on a clean kitchen towel to cool. Do not shock in ice water. This is not French cooking.
Blanching tames the bitterness and ensures even cooking in the pan. Some Neapolitan cooks skip this step for very young, tender friarielli. If yours are mature with thick stems, blanch them. - 3
Heat the oil and garlic
In a large skillet, preferably cast iron, warm the olive oil over medium heat. Add the sliced garlic and the crumbled peperoncino. Cook, stirring occasionally, until the garlic is pale gold and fragrant, about 90 seconds. Watch carefully. The garlic must not brown or it becomes bitter and acrid.
- 4
Sauté the friarielli
Increase the heat to medium-high. Add the blanched friarielli to the skillet and toss immediately to coat with the oil. Spread them in a single layer and let them sit, undisturbed, for 2 minutes. You want some char on the edges. Toss again, spread again, and cook another 2 minutes. The leaves should be slightly crisp at the edges, the stems tender when pierced with a knife.
Resist the urge to stir constantly. The char is not a mistake. It is the point. Those blackened edges carry the smoky depth that makes this preparation Neapolitan. - 5
Season and serve
Season with salt and taste. The bitterness of the greens, the heat of the peperoncino, the sweetness of the garlic, and the salt should balance. Transfer to a warm serving plate and drizzle with a thread of fresh olive oil if you wish. Serve immediately alongside grilled sausages, as tradition demands.
Chef Tips
- •Seek out friarielli at Italian markets or farmers' markets in late fall through early spring. They are sweeter after a frost. Standard broccoli rabe is available year-round and works well, though the flavor is slightly sharper.
- •The garlic is sliced thin, not minced, not pressed, and certainly not from a jar. Thin slices cook evenly and become sweet. A press creates acrid mush that ruins everything it touches.
- •Peperoncino is the small dried Calabrian chili. A pinch of red pepper flakes substitutes adequately. The heat should be present but not dominant. You are seasoning, not punishing.
- •If serving with sausages, cook them first and let the friarielli rest briefly in their rendered fat. This is not required, but it is very Neapolitan.
Advance Preparation
- •Friarielli can be blanched up to one day ahead and refrigerated. Bring to room temperature before sautéing, or they will cool the pan and steam instead of char.
- •Once sautéed, serve immediately. This is not a dish that holds well. The leaves wilt and lose their slight crispness within minutes.
Frequently Asked Questions
Nutrition Information
1 serving (about 125g)
Calories
160 calories
Total Fat
14 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
12 g
Cholesterol
0 mg
Sodium
345 mg
Total Carbohydrates
6 g
Dietary Fiber
5 g
Sugars
1 g
Protein
6 g
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