Friarielli with Sausages
Ingredients
Preparation
Video
Remove the thickest and toughest stems from the friarielli.
Immerse them in cold water and rinse them thoroughly, then let them drain.
Pit the Gaeta olives and set them aside.
Pour a generous amount of extra virgin olive oil into a large pan and lightly brown the garlic cloves.
Add the sausages and brown them well on both sides.
Add the friarielli to the pan, distribute them evenly, cover with a lid, and stew over low heat for about 10 minutes, so as to trap the steam and prevent them from drying out.
Add the olives, close the lid, and finish cooking always over low heat for about 30 minutes.
Important note: do not let the friarielli dry out too much. Depending on their freshness, they may release more or less water: if you see them drying out during cooking, add a very small amount of water, close the lid, and let them finish cooking slowly.
