Pizza Salsiccia e Friarielli
Mozzarella, salsiccia, friarielli, and smoked scamorza cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pizza, in its various forms, has ancient roots in the Mediterranean. However, the modern pizza as we know it, particularly with tomato, evolved in Naples. Salsiccia e Friarielli is a Neapolitan specialty combining local sausage with a specific type of broccoli rabe called friarielli. The addition of mozzarella and smoked scamorza cheese builds upon the traditional Neapolitan pizza foundations.
Pizza Salsiccia e Friarielli is deeply rooted in Neapolitan culinary traditions, showcasing local ingredients and regional specialties. It represents a fusion of simple, high-quality components into a satisfying and culturally significant dish.
Regional Cuisine
This pizza exemplifies Neapolitan cuisine's focus on fresh, seasonal ingredients and traditional methods. Friarielli is a distinctly Neapolitan vegetable, and the sausage is typically made with local pork and spices.
Social Gathering
Pizza in Italy, and particularly in Naples, is often enjoyed in a social setting, bringing people together to share a meal and conversation. Pizzerias are central to the cultural fabric of the city.
Craftsmanship
The quality of the dough, the sauce, and the toppings are all crucial to a good pizza. Neapolitan pizza-making is considered an art, with pizzaiolos often undergoing years of training to master the craft.
This pizza offers a complex flavor profile, balancing bitterness, richness, spice, and smokiness.
The friarielli provides a slightly bitter and earthy counterpoint to the rich, fatty, and often spicy salsiccia (Italian sausage). Mozzarella adds a creamy, milky base, while the smoked scamorza cheese contributes a distinct smoky flavor and a slightly firmer texture compared to mozzarella. The overall taste is savory, complex, and satisfying.
Sourcing Ingredients
Use high-quality mozzarella and smoked scamorza cheese, preferably fresh and locally sourced. Find authentic Italian sausage, ideally from a butcher who specializes in Italian meats. If you cannot find friarielli, broccoli rabe can be used as a substitute, although it may lack the exact same flavor profile. Make sure the friarielli is blanched before being added to the pizza to ensure it is tender and not overly bitter.
Cooking the Pizza
Ideally, cook the pizza in a wood-fired oven for an authentic Neapolitan flavor. However, a preheated pizza stone in a home oven can also produce excellent results. Ensure the oven is as hot as possible to achieve a crispy crust.
Sausage Preparation
Remove the sausage from its casing and crumble it before cooking. Pre-cook the sausage slightly before adding it to the pizza to ensure it's fully cooked and renders some of its fat, adding flavor to the pizza.
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