For the Apulians they are simply turnip tops, for the Tuscans rapini, while in Lazio they are known in different areas as friggitelli. And yet, it is certainly the most famous Campania name: friarielli. That is the inflorescences of a typical vegetable of the Italian agri-food culture, produced mainly in the south-central: the turnip, in fact, a roundish or elongated plant, with a white and crunchy pulp, an intense flavor, sometimes sweetish and slightly spicy.

The humble origins of the friarielli

There is no common opinion on the etymology of the name. According to some it derives from Castilian frio-grelos, "Winter broccoli", while for others the origin is to be traced in the Neapolitan dialect, with the verb frjere about to fry. And this is one of the many techniques used to cook them. Certainly, instead, there is thehumble origin del friariello, exactly like the most famous recipe of the Neapolitan culture, the Pizza. No coincidence that the pizza with friarielli was the first variant of this dish, after the margherita. And always not surprisingly, the friarielli have always been associated with the Neapolitan culinary tradition. But besides being tasty seasoning for pizza, friarielli can be used in numerous recipes.

The friarielli

Friarielli can be cooked in different ways: from the classic recipe "salsiccia e friarielli", to savory muffins to risotto or pasta!

Bhoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo

An example? There sausages with friarielli. For a dinner with six people at the table we need a dozen sausages, half a glass of white wine, salt, a tablespoon of lard, chilli pepper, olive oil, garlic and 400 grams of friarielli. After having pierced the sausages with a fork, put them in a pan with the lard. It is then necessary to fire them rather alive brown and turn them from time to time, pouring a finger of wine if the seasoning should begin to burn. In the wash the friarielli and they are browned in another pan with two cloves of garlic, chili pepper and oil. After about a quarter of an hour cooking on both sides should already be finished: at this point you can put everything in the pan where we prepared the sausages and you're done.

Risotto or spaghetti

Another easy and inviting recipe is risotto with friarielli. For four people, the ingredients we need are: 300 grams of rice basmati, half a kilo of friarielli, 3 cloves of garlic, an onion, 50 grams of butter, half a glass of white wine, oil, salt, pepper, Parmesan and pecorino to taste. First you need to clean the broccoli, cut them into strips and boil them. Once drained, put the water aside and fry them with oil and garlic. On the other hand, the onion is sautéed in butter and at this point the rice is added, soaked in the white wine which must evaporate completely. After a few minutes, necessary to toast the rice, add the water put aside a little at a time and stir continuously. Halfway through cooking, add the friarielli and a pinch of pepper, while after a few minutes the grated cheese is added and finally the most awaited moment: the table service. In addition to rice, with a similar process, can also be prepared spaghetti with friarielli.

Calamari and friarielli

Wanting to cook something a little more elaborate and original, the advice is that of a nice plate of calamari and friarielli. What is needed? Four squids, two bundles of friarielli, a clove of garlic, a chili pepper and olive oil. First you need to clean the squid by eliminating the innards and the rostrum: with one hand you grab the head and with the other the body, gently pulling the innards. Then remove the gladius (ie the transparent shell) and the skin, then wash the squid under running water to remove any residue from the bag. From the head of the squid the horny beak that is located in the center of the tentacles is removed with the help of the scissors, the eyes are also eliminated and rinsed again. At this point cut the squid into strips about a centimeter thick and brown them in a pan with garlic, oil and chilli. In the meantime, the harder outer leaves and stems friarielli and, after having washed them again, they are added to the pan. Cover everything, stirring occasionally, for about 15 minutes. At this point, all that remains is to bring a dish to the table scented which will ensure you a great impression with the guests at dinner.

Brioche with friarielli and mozzarella

To prepare a beauty instead rustic brioche with broccoli and mozzarella, here are the ingredients: a pack of puff pastry, 750 grams of flour, 3 eggs, 2 medium potatoes, yeast, a glass of milk, 100 grams of butter and parmesan, a teaspoon of sugar, four of salt, 400 grams of mozzarella, 5 bundles of friarielli, a clove of garlic, chilli, oil and salt. First of all put the mozzarella to drain and clean the broccoli, from to fry then in a pan with a garlic and chilli pepper. Place the dough on a floured pastry board and spread it gently with your hands. After frying, lay a layer of friarielli to cover the surface of the pasta almost completely (but not completely). And do the same with the mozzarella, cut into thin slices. Roll up the rustic and lay it on a greased baking sheet. Brush everything with oil and bake at 180 ° C for 40 minutes and after cooling it for a while its taste will win you over.

Muffin with sausage and broccoli

The last original recipe to use as an ingredient this vegetable is that of muffins with the inevitable sausage. You need at least three, in addition to four bundles of friarielli, a clove of garlic, a chilli pepper, half a glass of white wine, 250 grams of flour, fifty grated cheese, 200 ml of milk, 2 eggs, oil, salt and a sachet of instant yeast. After washing the broccoli and eliminating harder stems and leaves, do fry a clove of garlic in a large pan with oil. Then friarielli are added, the salt is cooked all for about 15 minutes, covering with a lid. Meanwhile, cook the sausages in a pan with a drizzle of oil and once cooked, simmer all with white wine. Remove the skin from the sausages, cut them into small pieces and add them to the pan with the broccoli. If these are also desired, they can be broken up with scissors. Mix everything and in the meantime prepare themuffin dough mixing the flour with the cheese and the yeast, while apart they add eggs, oil and salt. Then add the liquid mixture to the blend of flour and cheese and mix to form a homogeneous mixture. Now you can add the friarielli with the sausage and continue stirring, obtaining a compound to fix gently in muffin cups up to two thirds of their height. It is baked for about twenty minutes at 180 degrees and they are ready: muffins with sausage and broccoli, an excellent appetizer for those who love the aromas of Neapolitan culinary tradition.

Other Recipes you can read:

• Bruscandoli, what they are and how to cook them in ..

  Have you ever heard of the bruising them? If before asking how to cook them you are wondering what they are, we give you a clue. The ..

• Weather forecast for April 25th and what to cook – ..

  After the Easter long weekend, it's time for other days of celebration for Italians. But what do they say? weather forecast for April 25th? Because sun or ..

• Pan-fried broad beans: how to cook them best with our ..

  The broad beans in the pan they are a dish present in the tradition of many Italian regions. It is an ancient peasant dish, simple and nutritiouswhich has ..