You know that feeling when you taste something and immediately want it again? That’s me with friarielli (pronounced free-ah-reh-lee—yes, it’s a mouthful).

My neighbor’s aunt sent over some Christmas broccoli recently, and I was absolutely smitten. But here’s the thing: broccoli di Natale only shows up around the holidays and in tiny quantities. When I mentioned wanting more, she told me it was a gift from a friend’s homegrown garden. Clearly, I needed a backup plan.

Enter friarielli—the scrappier, more accessible cousin of Christmas broccoli. I grabbed a huge bag from the market and rushed home to make my absolute favorite savory pastry: pizza ripiena salsiccia e friarielli. Perfect timing, because a friend called asking what I was up to, and before I could even finish explaining, she asked if I could make her one for her kids’ dinner.

By evening, I’d pulled two beautiful golden pastries from the oven. Watching her face light up when she came to collect hers—and later hearing that her children devoured it—that’s the stuff that makes cooking worthwhile. ❤️

What Makes Friarielli So Special

Friarielli is a Campania-region cruciferous green that dominates winter markets here. The texture is wonderfully crispy; the flavor starts with a subtle bitterness that resolves into a gentle, sweet finish. Right now in my area, you can snag a kilo for €2. That’s the kind of price that makes you want to buy it constantly.

In Neapolitan cooking, there’s a classic pairing: salsiccia e friarielli (pork sausage plus friarielli). It’s the kind of combination that works everywhere—on its own, inside pizza, in savory pastries, tossed with pasta, or as a side dish. Honestly, you can’t go wrong.

The Endless Possibilities

But here’s where my love really gets out of hand: friarielli isn’t just for Italian cooking. I’ve started using it in fried rice, stir-fried noodles, as a side for beef noodle soup, hot pot, blended into pesto for fried foods, and so much more. It’s the kind of vegetable that adapts to whatever you’re making.

So if you ever spot friarielli at your market—especially in winter—grab it. Your weeknight dinners are about to get a whole lot more interesting. 💚