Friarielli cream, the turnip greens of Campania, blended into a thick purée. A sauce base for pasta and a filling for pizza and panini.
Friarielli are the tender shoots of cima di rapa, a signature vegetable of Campanian cooking. Here they are cooked and then blended into a cream.
The flavour is green and direct, with the bitterness typical of the vegetable.
On pizza, it replaces whole friarielli in the salsiccia e friarielli. It also works as a pasta sauce, loosened with a little cooking water. In a panino or on a bruschetta, it pairs with mozzarella di bufala or provolone.
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Friarielli cream, the turnip greens of Campania, blended into a thick purée. A sauce base for pasta and a filling for pizza and panini.
