Friarielli, cime di rapa, broccoletti, different regions different names, this little green is fantastic as a side, in pasta, frittatas and soups.
Part of the mustard family has a bitter flavour with a nutty note. To read more about these greens, check out this post.
Here for you, a couple of recipes to have as a side dish.
FRIARIELLI WITH ANCHOVIES AND ZESTY CRUMBS
Ingredients:
150 gr friarielli, frozen
2 garlic cloves, peeled
4 anchovies fillets
Juice and zest of half lemon
3 grissini, crumbed
Extra-Virgin olive oil
Salt
Lemon wedge, (optional)
Method:
Take approximately 4 grissini and break them up before placing them in a zip-lock bag. Seal the bag with minimal air before covering it with a tea towel. Tap over the bag with a rolling pin to break the grissini into smaller pieces.
In a frying pan, over medium heat, add 2 tbsp of olive oil and allow it to warm.
Once hot add the small pieces of grissini and cook until nicely toasted and golden.
Turn off the heat, add the lemon zest and toss until well combined. Set Aside.
In a frying pan, over medium heat, add a good glug of olive oil, garlic and anchovies fillets.
Slowly let the anchovies melt evenly.
Add the friarielli, a good pinch of salt, and cook for 2-3 minutes. They will absorb the flavours in the oil.
Add lemon juice and cook for one more minute.
Check for seasoning.
Serve with a generous sprinkle of the crumbs and a lemon wedge on the side.
FRIARIELLI WITH NDUJA & PECORINO
Ingredients:
150 gr friarielli, frozen
2 garlic cloves, peeled
2 tsp nduja
1 tsp tomato paste
Extra-Virgin olive oil
Salt
Pecorino Romano, finely grated to serve
Method:
In a frying pan, over medium-low heat, add a good glug of olive oil, and garlic. Cook until garlic is lightly golden.
Add nduja, and tomato paste, and let them melt evenly.
Add the friarielli, and a good pinch of salt, and cook for 4 minutes. Gently stir occasionally to make sure they are nicely coated with the oil.
Check for seasoning.
Serve with a generous grate of pecorino.
