METHOD:
Cut the florets from the friarielli and discard the stems and larger leaves , which would become tough when cooking.
Put the florets in a bowl with water , wash them well and put them to drain in a colander.
Blanch the friarielli in lightly salted boiling water for a few minutes: once ready drain them.
In a frying pan, sauté the crushed garlic with the chili pepper; add the friarielli and sauté for about 10 minutes.
In a separate skillet sauté the garlic, add the sausages and deglaze with white wine: simmer with the lid on until the sausages are done.
When cooked, add the sausages to the pan with the friarielli and let them season for a few minutes, also adding the sausage cooking juices.
Sausages and friarielli are ready to serve.
Storage
You can store sausages and friarielli in the refrigerator for 2 days, inside an airtight container. Reheat them a few minutes in a frying pan before enjoying.
