Pan-Fried Friarielli: Flavour and Culinary Versatility

Pan-fried friarielli are a side dish with a bold flavour. It's a vegetable, similar to turnip tops, typical of the Naples area and Campania in general. Here we offer you a very simple recipe: just clean the friarielli and cook them in a pan with oil, garlic and chilli to bring out their flavour. They can also be used to fill a savoury tart or as an accompaniment to sausage or salt cod.​

INGREDIENTS

• 1kg friarielli
• 2 cloves of garlic
• extra virgin olive oil

• chilli
• fine salt
  
  With the delicious dish of pan-fried friarielli, we immerse ourselves in the world of traditional vegetables typical of the Campania region. This food is very reminiscent of Apulian turnip tops, often used to make the classic orecchiette with turnip tops, however, it has a slight hint of bitterness that is unique in its kind. Friarielli are a key ingredient in many Campanian recipes, often served as a rustic-tasting side dish. They pair beautifully with dishes such as salt cod or are combined with sausage to create regional delicacies. Not limiting themselves to being just a side dish, friarielli also stand out for their culinary versatility. They're a wonderful addition to a pizza to enrich its flavour, and they're also perfect for use as a filling in a delicious savoury tart. If you love vegetable-based side dishes and enjoy experimenting with bold flavours, don't miss the chance to try our pan-fried friarielli recipe, which comes together in the blink of an eye. Just a drizzle of oil, garlic and chilli, and the job is done! Let yourself be tempted by the simplicity and goodness of this dish, which perfectly expresses the authentic flavour of Campania.
  
  HOW TO MAKE: PAN-FRIED FRIARIELLI1Pan-fried friarielli are ready in just a few minutes. First, clean the friarielli and wash them under running water.
  In a pan, let the garlic fry gently with some oil and a bit of chilli. 2Add the friarielli to the pan and let them cook for 15-20 minutes, salting when almost done.
  Serve the pan-fried friarielli while still hot, with a drizzle of raw olive oil added on top