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  • Writer's pictureRosangela Atte

Salsicce e Friarielli (AKA Sausage & Rapini, Or Broccoli rape)

Updated: Dec 6, 2021

Growing up in Napoli, this dish was part of our menu at least once a week. It is the most recognizable Neapolitan dish, sold on the street in a panino, on pizza, in calzone, stuffed bread and pasta. It is a balanced, humble dish full of bold flavors and nutrients. Rapini has so many health benefits.This dark green brassica vegetable contains vitamins A, B, C, K, calcium, iron, magnesium, potassium, zinc and even some omega 3 fatty acid.

It has a slightly bitter flavor that marries perfectly with the fattiness of the sausage. All you need is some nice crusty bread and a glass of red wine! Buon Appetito Amici!


-2 Bunches of rapini

-5 sausages

-1/4-1/2 cup EVOO

-3-4 garlic cloves

-1/2-1 tsp chili pepper

-Salt to taste


Wash rapini in lots of cold water, and trim.

Heat EVOO in a large pan, fry garlic and chili for 30 seconds, add rapini, salt and cover with lid. Keep turning rapini every minute or so until stems are tender but not overcooked. Take rapini out of the pan and add sausage, 1/2 cup of water and cover. Cook and turn sausage once or twice. Let the sausage cook fot 5-7 minutes, take lid off and let the liquid evaporate. Brown sausage on both sides and you're done!

Serve with crusty bread and if you have leftovers make a sandwich, or cut the sausage and rapini and toss with pasta or top or stuff pizza dough adding some mozzarella or smoked provolone. Enjoy!

Watch how to video here


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