Meatballs, sausage and friarielli (broccoli raab)

Published on May 14, 2019

The meatballs, sausage and friarielli are a recipe definitely made in Naples that has begun to spread from a few years to this part. Are nothing if not a remake of the classic second neapolitan dish, which I propose today in the form of meatballs, according to me one of the most appealing ways to enjoy a dish. The friarielli, with their strong bitter taste not everyone likes, but offered in this way, diluted by the sweetness of the cheese and from the taste of a more neutral bread, I bet that them will like all of them. You just need to try and let me know how it went 😉

First of all, put the bread soak in warm water and leave it aside so that you spugni.
In the meantime, clean the turnip tops, taking all the florets and the tender leaves and discarding the stems and hard leaves, and yellowed.
Washed several times under running water, then drain.
Fry the garlic and chilli with a little olive oil in a large frying pan.
Add the turnip tops, salt, cover with a lid and let wilt, then remove the lid and let it evaporate the water released by the vegetables.

Once evaporated the water, raised the friarielli from the pan scolandoli well and keeping the cooking oil.
Crumble the sausage, removing the casing, then brown it in the frying pan used for the turnip tops.

Take the bread, squeeze gently and place in a large bowl.
Chop the turnip tops with the scissors and add it to the bread along with sausage, egg, grated cheese julienne, chopped parsley, salt and pepper.
Mix the ingredients well.

With wet hands, form the meatballs and roll them in the breadcrumbs.

Heat the seed oil in a frying pan fry the meatballs, turning them to brown evenly on all sides and scolandole then on kitchen paper.

The meatballs, sausage and friarielli are ready: you just need to serve them, and enjoy them!


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