Sautèed Tenderstem or Neapolitan Friarielli Italian recipe

Let’s take a delightful stroll through the culinary history of Friarielli, also known as Tenderstem, the verdant gem derived from turnips. This vibrant green delight has found its place as a star in traditional Neapolitan cuisine, woven into the fabric of local flavors.
Picture the bustling kitchens of Naples, where generations have gathered to share stories and recipes. Friarielli sautéed to perfection, emerges as a time-honored dish cherished for its unique taste and culinary versatility. It’s not just a vegetable; it’s a symbol of Neapolitan culinary artistry.
The love affair between Friarielli and sausage is the stuff of legends in Naples. Together, they have crafted the most authentic and delicious Neapolitan side dish, a culinary marriage that has stood the test of time. The sizzling sausages and the vibrant green Friarielli dance harmoniously, creating a symphony of flavors that captures the essence of Neapolitan gastronomy.
Now, let’s talk about the Friarielli’s personality. It boasts a subtle bitterness, a characteristic that might not appeal to everyone’s taste buds. Fear not! In the spirit of Neapolitan creativity, those who seek a sweeter note can turn to the magic of ingredients like plump raisins and crunchy pine nuts. This ingenious touch transforms Friarielli into a culinary masterpiece, appealing to a spectrum of palates.
So, imagine yourself in a cozy Neapolitan trattoria filled with the enticing aroma of sautéed Friarielli and sizzling sausages. It’s not just a dish; it’s a celebration of tradition, a symphony of flavors, and a journey through the heart of Neapolitan culinary charm. One bite, and you’ll immerse yourself in the simpatico stories of Friarielli, a true culinary delight with a history as rich as its taste.

 

 

Ingredients:

  • Three decks of Tenderstem

  • One clove of garlic (if you like garlic, you can use more than one clove)

  • Hot chili pepper

  • Four tablespoons extra virgin olive oil

  • Salt at tests

Directions:

  • Wash the Tenderstem under running water and remove any yellow leaves.

  • Heat oil, garlic, and chili in a big pan or wok.

  • Toss in the Tenderstem when the oil is warm. Cover the pan with a lid to let the Tenderstem soak up the flavors.

  • Add a pinch of salt. Let the Tenderstem cook until all the liquid disappears. 

  • Dish out the Tenderstem as a quick side for pork, or pair it with tasty sausages.

Enjoy the simple joy of cooking Tenderstem – it’s a breeze and adds flavor to your meals. Whether with pork or alongside sausages, Tenderstem brings easy and delicious vibes to your table!

Buon Appetito!

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Love
Svetlana

Svetlana Hristova

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