📝 About This Recipe
Direct from the vibrant streets of Naples, Friarielli Ripassati is the quintessential Italian side dish that celebrates the bold, slightly bitter profile of leafy broccoli rabe. These tender greens are 'ripassati'—literally 're-passed' through a pan—with golden garlic, rich extra virgin olive oil, and a kick of chili flakes to create a silky, flavor-packed masterpiece. It is an essential companion to roasted meats and a legendary partner to Italian sausages, offering a rustic taste of the Mediterranean sunshine in every bite.
🥗 Ingredients
The Greens
- 1 kg Friarielli (or Broccoli Rabe/Rapini) (cleaned, tough stems removed)
- 1 tablespoon Sea salt (for the blanching water)
- 2 cups Ice cubes (for the ice bath)
The Sauté (Soffritto)
- 4 tablespoons Extra virgin olive oil (high quality cold-pressed)
- 3-4 pieces Garlic cloves (peeled and lightly smashed)
- 1/2 teaspoon Peperoncino (Dried chili flakes) (adjust to heat preference)
- 1/2 teaspoon Salt (to taste)
Optional Finishing Touches
- 1/2 piece Lemon (fresh zest only)
- 1 tablespoon Toasted pine nuts (for added texture)
👨🍳 Instructions
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1
Begin by prepping the friarielli. Cut off the thick, woody bottom ends of the stems. Separate the tender leaves and the small florets from the remaining stems.
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2
Wash the greens thoroughly in a large basin of cold water to remove any grit or sand. Drain and repeat if necessary.
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3
Bring a large pot of water to a rolling boil. Once boiling, add the tablespoon of sea salt.
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4
Prepare a large bowl filled with cold water and ice cubes nearby; this 'shocking' process preserves the vibrant green color.
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5
Submerge the friarielli into the boiling water. Blanch them for only 2-3 minutes. They should be wilted and the stems slightly tender but still firm to the bite.
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6
Using tongs, immediately transfer the greens from the boiling water into the ice bath. Let them sit for 1 minute, then drain thoroughly.
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7
Squeeze the cooled greens gently with your hands to remove as much excess water as possible. This ensures they sauté properly rather than steaming in the pan.
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8
In a large wide skillet or frying pan, add the extra virgin olive oil and the smashed garlic cloves.
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9
Turn the heat to medium-low. Allow the garlic to infuse the oil slowly until it turns a light golden blonde. Do not let it burn, as it will turn bitter.
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10
Add the peperoncino (chili flakes) to the oil and let them sizzle for 30 seconds to release their spice.
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11
Increase the heat to medium and add the blanched friarielli to the pan. Use tongs to toss them thoroughly in the garlic-infused oil.
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12
Sauté the greens for 5-8 minutes, stirring frequently. The goal is for the greens to absorb the oil and for any remaining moisture to evaporate.
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13
Season with a pinch of salt. Taste a stem to ensure it is tender and perfectly seasoned.
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14
Remove the garlic cloves if you prefer a milder flavor, or leave them in for a rustic presentation.
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15
Transfer to a warm serving platter, top with optional lemon zest or pine nuts, and serve immediately.
💡 Chef's Tips
Always squeeze the greens dry after blanching; excess water is the enemy of a good 'ripassati' texture. If you cannot find friarielli, use Broccoli Rabe (Rapini), but ensure you remove more of the stem as it is tougher. Don't skimp on the olive oil—it acts as a dressing that mellows the natural bitterness of the greens. For a truly authentic Neapolitan flavor, avoid using garlic powder; only fresh cloves will provide the necessary aromatic depth. If you prefer more bitterness, skip the blanching step and cook the raw greens directly in the pan with a splash of water and a lid for the first 5 minutes.
🍽️ Serving Suggestions
Pair with grilled Italian fennel sausages for the classic 'Salsiccia e Friarielli' experience. Serve as a topping on a white pizza with smoked provola cheese. Use as a filling for a rustic panino with porchetta or roasted pork loin. Serve alongside a chilled glass of Greco di Tufo or a crisp Falanghina white wine. Enjoy as a warm contorno next to a creamy polenta or buttery mashed potatoes.