Crostini with sautéed friarielli, olives and capers
Neapolitan broccoli rabe quickly sautéed with olives and capers, served on crisp toast: the gentle bitterness of friarielli in bite-sized form.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 8 min (not counting bringing the water to the boil)
A little longer than planned: 18 min.
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In the kitchen 7 steps
- Preheat the oven grill. Arrange the bread slices (12 slices) on the baking tray and lightly brush them with some of the olive oil (6 tbsp).
- Drain the friarielli (200 g) and roughly chop them with a knife.
- Pit the olives (60 g) if needed and cut them in half; rinse the capers (15 g).
- In a frying pan, sauté the crushed garlic (1 clove) in the remaining oil for 1 minute without letting it brown, then remove it.
- Add the friarielli, olives and capers and stir-fry for 3 minutes over high heat. Add pepper.
- Meanwhile, grill the bread for 2 to 3 minutes until golden.
- Top each crostino with a small spoonful of piping-hot friarielli and serve immediately.
Tip: Chop the friarielli finely enough so the topping stays on the bread without sliding off, and add it at the last moment to keep the toast crisp.
Probably contains: gluten · check the labels
Product labels: A Paesana Extra Virgin Olive Oil – Italy (1 liter), Dil Vita Broccoli Rabe – Neapolitan-Style Friarielli, Piccardo & Savoré Taggiasca Olives – Marinated in Oil, Iposea Italian Capers – Lacrimella