Salsicce e Friarielli

Thoroughly clean the friarielli by removing any tough stems and discolored leaves, keeping only the tender leaves and florets. Wash them well under cold running water.

Bring a large pot of salted water to a rolling boil. Add the cleaned friarielli and blanch for 5-7 minutes, or until tender. Drain the friarielli well, pressing out excess water.

In a large skillet, add the fresh pork sausages and prick them with a fork. Cook over medium heat, turning occasionally, until browned on all sides and cooked through. Remove the fresh pork sausages from the skillet and set aside, reserving a small amount of the rendered fat in the pan.