About ten years ago I had a pizza with “friarielli” in a pizzaria in Milano without knowing what that is. The friarielli tasted so good that I really wanted to eat it again, but it doesn’t seem to exist where I live, and even in northern Italy it wasn’t in season whenever I returned there, or at least I couldn’t find it.
But last year I finally got my own little garden and this spring I got my hands on some seeds of (hopefully) the right plant. I’ve just sowed them yesterday, so hold your thumbs for me. Maybe I’ll finally eat my favourite pizza again in a few weeks.
Cime di Rapa or Turnip Tops are nearly identical to Friarielli, I often use them in pasta or on pizza. So delicious.
You can cook the fresh ones down like you would fresh spinach. Let it all cool off, stuff in a jar, add a few garlic cloves, salt and cover with oil. Then you always have some ready to put on pizza.
About ten years ago I had a pizza with “friarielli” in a pizzaria in Milano without knowing what that is. The friarielli tasted so good that I really wanted to eat it again, but it doesn’t seem to exist where I live, and even in northern Italy it wasn’t in season whenever I returned there, or at least I couldn’t find it.
But last year I finally got my own little garden and this spring I got my hands on some seeds of (hopefully) the right plant. I’ve just sowed them yesterday, so hold your thumbs for me. Maybe I’ll finally eat my favourite pizza again in a few weeks.
The pizzaria was probably this one, according to my Google maps history: https://maps.app.goo.gl/yo9Tk8Mqr7YViYVM8
Cime di Rapa or Turnip Tops are nearly identical to Friarielli, I often use them in pasta or on pizza. So delicious.
You can cook the fresh ones down like you would fresh spinach. Let it all cool off, stuff in a jar, add a few garlic cloves, salt and cover with oil. Then you always have some ready to put on pizza.
Buon appetito!