Cook what you grow
Neapolitan Friarielli with Sausage
Naples cooks raab this way: blanched hard, then finished in olive oil with garlic and chili beside browned sausages, sweet fat running down into the bitter greens.
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Ingredients
serves 4From the garden
- 2 lb broccoli raab (friarielli), trimmed, cut to a uniform length
- 5 cloves garlic, thinly sliced
From the pantry
- 1½ lb Italian sausage links, sweet or hot · left whole, not crumbled
- ¾ tsp red pepper flakes · or two small dried peperoncini, crumbled
- 5 tbsp olive oil · divided between the sausages and the greens
- 8 slices crusty bread, thick-cut · for serving
- salt · for the blanching water and to taste
- black pepper