Friarielli

Turnip cauliflower or “ cime di rapa” cultivated in campania are called “ friarielli “ , because they are fried in a frying pan , with garlic oil and red pepper, thanks to their typical bitter taste a nd unmistakable scent that emanates,represent the inevitable side dish for many winter recipes, like sausages, pork or provola cheese, fresh or grilled. Are cultivated all the year and in all the region, although is possible to find in commerce the best one from late autumn to beginning spring, it is precisely in that period who we collect and with artisan and traditional method we conserve them. Friarielli are be consumed the tender leaves, who, in the last years, are used too like ingredient for new recipes, like rustic pizzas or souces for pasta