Friariello - Broccoli Rabe from San Marzano (brassica rapa var. Sylvestis)

Friariello - Broccoli Rabe from San Marzano (Brassica rapa var. sylvestis): the typical Broccoli from San Marzano is also called Friariello. It is a sixty days variety, particularly vibrant and loaded with inflorescences that provide  a richer taste. Friariello can also be sown in spring but winter cultivation is the most popular.

The name comes from the main preparation for which it is intended, sautéed with garlic and pepper, it is pleasantly bitter and has a fabulous scent, it's also great in pasta and pizza, often along with sausages but always with chili peppers.

“Cime di Rapa”, even if known as broccoletti, differs from those in cultivation times and taste, depending on the specific variety. The Fasano is sweeter, the San Marzano more bitter, and the Chiacchetegli, typical of Lazio,  nowadays almost disappeared hold a unique taste.

For cultivation, it is useful to sow escalatedly in order to have a longer harvest, and different varieties such as the “Sessantina” (Sixty days)  and “Novantina” (ninety days to harvest).

When you grow vegetables, you have to learn how to clean your produce. This isn't always a given. Many people are just starting out with uncertainty, and this step from harvesting in the garden to the market stall is a must. Fortunately, broccoli is among the easiest.
Clean the broccoli rabe by removing the larger, damaged leaves, and trim the stems to the toughest point. Then, wash them thoroughly. Once dry, they're ready to cook. The most typical recipe is to sauté them in a pan with oil and chili pepper, but you can also boil them first for a few minutes and then sauté them again, which makes them lighter. They can then be used as a pasta sauce, or sautéed with sausage on pizza.