AI-generated image
Friarielli con provola
Friarielli: Naples' bitter broccoli rabe with garlic, chilli and melting smoked provola
Friarielli are the Neapolitan name for the tender leafy tops of broccoli rabe, piled high on market stalls in Naples from late autumn to early spring. Sautéed with garlic and chilli in olive oil, they turn soft, dark green and pleasantly bitter, and in Naples they are a side dish, a pizza topping and, above all, the filling of a crusty panino. Here slices of smoked provola melt over the hot greens, so they work as a side or straight into a roll. Chef's tip: do not blanch them; Neapolitans cook friarielli raw in the pan with the lid on so they keep their bite and flavour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Wash 2 ¼ lb broccoli rabe (friarielli or cime di rapa) well in several changes of cold water and shake off most of the water, leaving the leaves damp.
Step 2: Warm 4 tbsp extra virgin olive oil in a large, wide pan over a medium-low heat with 3 cloves garlic and 1 fresh red chilli until the garlic sizzles and turns pale gold.
2 minStep 3: Add the friarielli in handfuls, letting each wilt a little before adding the next. Season with ½ tsp salt.
Step 4: Cover and cook over a medium heat, stirring now and then, until the stems are tender but still have some bite and the greens are dark and glossy. Common mistake: cooking them uncovered in a dry pan; they scorch before they soften. Add a splash of water if the pan looks dry.
10 minStep 5: Uncover, remove the garlic and cook for 2 more minutes to drive off excess liquid.
2 minStep 6: Lay 5 ½ oz smoked provola or smoked mozzarella over the greens, cover again and leave on a low heat until the cheese has melted and is starting to run.
2 minStep 7: Serve hot as a side, or pile the greens and melted cheese into split crusty rolls for a Neapolitan panino (the bread is not gluten free).
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 13 g
- Carbs
- 7 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does friarielli con provola take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh red chilli?
- Green chilli, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
