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Friarielli (RAPE CYMES) in Sunflower Oil - 314ml
Friarielli (RAPE CYMES) in Sunflower Oil - 314ml - Image 2
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Friarielli (RAPE CYMES) in Sunflower Oil – 314ml

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Friarielli (also called friggiarelli) are a sort of turnip greens with a slightly more bitter taste; they are eaten in a pan sautéed with garlic and oil and used to stuff sausage and broccoli rabe pizza. The friarielli are a typical Neapolitan dish, much appreciated throughout Italy and abroad for its strong and unmistakable taste.
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$8.30

Product Code: GDP308/1
EAN Code: EAN 8055965081252
Weight: 290 grams
About this Product

“Friariello” is a dialectal term, accepted in the Italian language, with which the newly flowered bud of the turnip top is called, an annual vegetable widely cultivated in the gardens of central and southern Italy.

Ingredients

  • Friarelli (63%)
  • Sunflower oil (36%)
  • Wine Vinegar ( SULFITES)
  • Salt
  • Garlic
  • Pepper
  • Parsley
  • Antioxidant E300
  • Acidity Regulator E330
“
  • Friarelli (63%)
  • Sunflower oil (36%)
  • Wine Vinegar ( SULFITES)
  • Salt
  • Garlic
  • Pepper
  • Parsley
  • Antioxidant E300
  • Acidity Regulator E330

How to use

  • If combined with sausage they are a real delicacy.
  • In fact, the sausage and broccoli recipe is particularly loved by Neapolitans.
  • It can also be an excellent combination to season pasta, but Neapolitan friarielli are also excellent on their own, they give a good contrast to meat and fish.
“
  • If combined with sausage they are a real delicacy.
  • In fact, the sausage and broccoli recipe is particularly loved by Neapolitans.
  • It can also be an excellent combination to season pasta, but Neapolitan friarielli are also excellent on their own, they give a good contrast to meat and fish.

Recipe

Lasagna with Friarelli

Ingredients

  • 500g of lasagna pre-cooked pasta
  • 500g of Friarielli
  • 500g of Sausage
  • 1.5 liters of bechamel
  • 400g of provolone cheese
  • 100g of grated Parmesan
  • 2 cloves of garlic
  • 100 ml of white wine
  • extra virgin olive oil
  • salt
“
  • 500g of lasagna pre-cooked pasta
  • 500g of Friarielli
  • 500g of Sausage
  • 1.5 liters of bechamel
  • 400g of provolone cheese
  • 100g of grated Parmesan
  • 2 cloves of garlic
  • 100 ml of white wine
  • extra virgin olive oil
  • salt

Guidelines

  • In a pan, fry a clove of garlic.
  • Add the skinless sausages and crumble them.
  • Brown them and blend with the white wine.
  • As soon as the wine has evaporated, switch off and keep aside.
  • In a large bowl, mix broccoli rabe, sausage and diced provolone cheese.
  • Take an 8-portion pan and put a layer of bechamel.
  • Add the lasagna.
  • Cover with a little filling and add a little bechamel.
  • Make a layer of pasta and continue until you run out of ingredients.
  • On the last layer put the bechamel, parmesan and a drizzle of oil.
  • Bake in a preheated fan oven at 200° for about 20 minutes (always check the cooking instructions on the pasta packaging).
“
  • In a pan, fry a clove of garlic.
  • Add the skinless sausages and crumble them.
  • Brown them and blend with the white wine.
  • As soon as the wine has evaporated, switch off and keep aside.
  • In a large bowl, mix broccoli rabe, sausage and diced provolone cheese.
  • Take an 8-portion pan and put a layer of bechamel.
  • Add the lasagna.
  • Cover with a little filling and add a little bechamel.
  • Make a layer of pasta and continue until you run out of ingredients.
  • On the last layer put the bechamel, parmesan and a drizzle of oil.
  • Bake in a preheated fan oven at 200° for about 20 minutes (always check the cooking instructions on the pasta packaging).

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