'A sasiccia è 'a morte d' 'e friarièlle.
The combination of these two ingredients was born from the idea of a walker who, not having a side dish to match the grilled sausage, decided to try the bitter green leafy turnip tops that grow on Vesuvius.
4 Neapolitan sausages with knife tips
3 bundles of friarielli
1 clove of garlic
Clean the friarielli, removing the stems and the hardest leaves.
Cook the sausages in a pan with a little oil, after about 5 minutes, with a fork prick the sausages, then pour in the white wine and sauté for about 5 minutes.
In a separate pan, sauté a clove of garlic and a chilli pepper in oil, put the friarielli, salt and cover with a lid.
As soon as the friarielli are softened, remove the lid and continue cooking over high heat for another 5 minutes.
Add the sausages to the pan with the friarielli and let flavor for another 5 minutes.