In Puglia, it's called “cime di rapa.” In Tuscany, it's "rapini" and in Lazio, it's “friggitelli.” Yet the most common Italian name for this particular vegetable comes from Campania – “friarelli.” But in English, it's broccoli rabe. It's generally produced in the Central-South in Italy and derived from the classic turnip: a round or elongated plant, with a white and crispy pulp, and an intense flavor, sometimes sweet and slightly spicy.
The humble origins of Italian friarielli
There is no agreed-upon etymology for the Italian term ‘friarelli.’ According to some, it derives from the Castilian word ‘frio-grelos’ (meaning ‘‘winter broccoletti’ in English), while others are convinced that its origins come from Neapolitan dialect, since the verb ‘frjere’ means ‘to fry.’ But this is just one of the many techniques used to cook them.
We can be sure, though, that the ‘friariello’ (sing.) is of humble origins, just like the most famous dish of Neapolitan cuisine – pizza! It’s no accident that pizza coi friarielli(pizza with broccoli rabe) was the first variation of the original margherita pizza. So it’s no accident, either, that friarielli have always been associated with Neapolitan cuisine. But more than just being a delicious topping for pizza, friarielli (or broccoli rabe as we know it) can be used in so many other great recipes.
Friarielli (broccoli rabe)
Friarielli can be cooked in many different ways – from the classic recipe for salsicce e friarielli (sausage and broccoli rabe)or savory muffins, to risotto or pasta!
Salsiccia e friarielli(sausage and broccoli rabe)
Case in point: salsicce e friarielli. For a six-person dinner, you’ll need: 12 sausages, half a glass of white wine, salt, a spoonful of lard, red pepper flakes, olive oil, garlic and 1 lb of broccoli rabe. After piercing the sausages with a fork, brown them over medium-high heat in a pan with lard, turning them from time to time. If they start to burn, add a little white wine. In the meantime, wash and brown the broccoli rabe in another pan with two cloves of garlic, red pepper flakes and oil. After about 15 minutes, the sausage should be cooked through. Add the rest of the ingredients to the sausage, mix and serve.
Risotto or spaghettata
Another easy and inviting recipe is risotto with friarielli. For four people, you’ll need the following ingredients: 11 oz basmati rice, ½ kg broccoli rabe, 3 cloves of garlic, 1 onion, 2 oz butter, ½ glass of white wine, oil, salt, pepper, Parmigiano Reggiano cheese and pecorino to taste. Start by cleaning the friarielli, cutting them into strips. Blanch in a pot of boiling water. Once drained, set the water aside and fry the broccoli rabe with some oil and 3 cloves of garlic. In the meantime, brown the chopped onion in butter. Then toast the rice in the oil and onion for about 1-2 minutes until fragrant. Add white wine and let it cook off completely. After a few minutes, add a little of the set-aside warm water, stirring continuously. Halfway through cooking, add the broccoli rabe and a pinch of pepper. Once the rice is cooked to taste, add the grated cheese, stir to combine and serve. If you’re not feeling rice, though, you can use this idea paired with spaghetti. It’s delicious either way!
Calamari and broccoli rabe
Want to cook something a little more elaborate and original? Then we highly suggest making this dish. Here’s what you’ll need: 4 fresh squids, two bundles of broccoli rabe, 1 clove of garlic, 1 fresh red chili pepper and olive oil. Start by cleaning the squids, removing the entrails and the tentacles. With one hand, grasp the head and with the other hand, hold onto the body to gently pull the entrails out. Then remove the transparent sac and the skin and clean the remaining squid under running water to eliminate any residue from the sac. From the head of the squid, remove the horny beak tentacle’s center using scissors. Remove the eyes and rinse well once more. Then cut the squid into 1-cm thick strips and brown them in a pan with garlic, olive oil and fresh red chili pepper. In the meantime, remove the tough outer leaves and the broccoli rabe stalks. Wash them once more and add them to the pan. Cover with a lid and cook for about 15 minutes, stirring from time to time. Then serve! (Your dinner guests will thank you for this one.)
Broccoli rabe and mozzarella brioches
To make a nice rustic brioche with broccoli rabe and mozzarella, these are the ingredients you’ll need: 1 lb 8 oz of flour, 3 eggs, 2 medium-sized potatoes, fresh brewer's yeast, 1 glass of milk, 4 oz butter, 4 oz Parmigiano Reggiano cheese, 1 teaspoon of sugar, 1 teaspoon salt, 1 lb mozzarella cheese, 5 bundles of broccoli rabe, 1 clove of garlic, fresh red chili pepper and oil. Start by making the brioche dough. First boil the potatoes, mash them and set aside. Dissolve the brewer's yeast in the warm milk; add the softened butter, eggs, sugar, salt and mashed potatoes; then knead the mixture well. Add the flour and continue kneading until soft and smooth. Cover and let the dough rest while you prepare the filling.
Drain the mozzarella of its excess liquid. Clean the broccoli rabe and then fry them in a pan with 1 clove of garlic and 1 red chili pepper. Place the dough onto a floured pastry board and roll it out gently with your hands. After frying the broccoli rabe, spread them onto the surface of the brioche dough (rolled out thin), almost covering it, but with some room leftover on the edges. Cover the broccoli rabe with a layer of sliced mozzarella and Parmigiano Reggiano cheese. Roll up the dough and place it on a greased baking sheet. Brush with oil and bake at 355°F (180°C) for 40 minutes. Let cool and serve.
Sausage and broccoli rabe muffins
Our last idea for broccoli rabe? Muffins! As far as ingredients are concerned, you’ll need: at least 3 sausages, 4 bundles of broccoli rabe, 1 clove of garlic, 1 fresh red chili pepper, half a glass of white wine, 9 oz flour, 50 g grated cheese, 1 cup of milk, 2 eggs, oil, salt and a sachet of instant yeast. After washing the broccoli rabe, remove the stems and tough outer leaves. Brown a clove of garlic in a large pan with oil. Then add the broccoli rabe and salt, letting them cook for about 15 minutes covered with a lid. In the meantime, cook the sausages in a pan with a little oil. Once cooked, add a little white wine for flavor. Remove the skin from the sausages, cut them into small pieces and add them to the pan with the broccoli rabe. If desired, you can chop the rabe with scissors. Mix all the ingredients together. Then prepare the muffin batter by mixing the flour with the cheese and the yeast. Separately, whip the eggs, oil and salt until smooth. Add the liquid ingredients to the flour; mix until smooth. Add the broccoli rabe with the sausage and stir. Once combined, gently transfer the batter to the muffin cups, filling them up ⅔ of the way. Bake for about twenty minutes at 355°F (180°C). Serve warm for the perfect appetizer starring the delicious aromas of traditional Neapolitan cooking!
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