This unique and exclusive vegetable of the Neapolitan territory (in fact in other places of the same Campania does not exist) is particularly suitable to accompany the meats (mainly sausages), but it is also appreciated as a rustic interior.
Aesthetically resembles the broccoli but differs for its intense and bitter taste.
- Frying pan with lid
We clean the Friarielli (sometimes they sell already clean) taking care to use the tops and leaves (throwing the yellowed ones), then throwing the stems (which we will use only the parts joined to the tops).
We wash the friarielli like salad.
Put the oil in the pan with two cloves of garlic (stripped of the peel) and a piece of chili.
Sauté well and add the washed Friarielli.
Add the salt and cook on medium flame, turning every now and then with the ladle
If you want to prepare a healthier dish we can put the lid after putting the Friarielli in the pan (in this way the steam that will be formed will “sauté” the Friarielli without frying them).
They can be tasted hot or at room temperature.