Salsiccia e Friarielli

Clean the friarielli by discarding any tough stems and yellowed leaves. Wash the friarielli thoroughly under cold running water.

In a large pot, bring a generous amount of water to a boil. Add the cleaned friarielli and blanch for 3-5 minutes, until slightly tender. Drain the friarielli well, pressing out excess water.

In a large, heavy-bottomed skillet or pan, heat 30 grams of extra-virgin olive oil over medium heat. Add the salsiccia fresca, breaking it into smaller pieces with a wooden spoon, and cook until browned and cooked through. Remove the cooked salsiccia fresca from the pan and set aside, leaving any rendered fat in the skillet.