Savory dish, slightly bitter for the friarielli, perfect with a red like Biferno Rosso Ramitello 2021 Di Majo Norante.
Ingredients for 4 persons:
- 600 g pork sausages
- 800 g friarielli (Neapolitan turnip greens)
- 2 cloves of garlic
- 1 chili pepper (optional)
- extra virgin olive oil
- salt
Procedure:
Clean the friarielli by removing the tougher stems, wash them well. Blanch them in salted water for 5 minutes, then drain.
In a large skillet, heat oil with garlic and chili pepper. Add sausages (whole or in pieces) and brown over medium heat until well browned.
Add the squeezed friarielli, toss everything together for 10-15 minutes. If needed, add a little water or cover to finish cooking.
Adjust salt and serve hot.
In the glass, chosen by Stefania Vinciguerra
Biferno Rosso Ramitello 2021 Di Majo Norante
Garnet red. Olfactory profile of ripe red fruit, mentholated and balsamic touch. Warm palate, soft tannins and lingering finish with fruit return.
Production area: Contrada Ramitelli. Vineyards, included between the ancient Bosco Ramitelli forest and Molise’s Mediterranean scrubland, slope gradually toward the sea. The soils are situated at an altitude of 50-100 meters above sea level. The soil of alluvial origin is sandy loamy clay. This area benefits from a mild and distinctive Mediterranean climate, which is hot and dry in summer with a constant breeze blowing back and forth from the sea—conditions that are highly conducive to growing grapes.
Grape varieties: 80% Montepulciano, 20% Aglianico. Espalier planting with 4,400 vines per ha. Average age of vines in production 15 years. Production per hectare 80-90 quintals.
Harvest: Hand-harvested in late October.
Production processes: The wine is made using traditional methods, with skin contact for about one month and malolactic fermentation. The wine then ages partly in barriques and partly in steel tanks, resting for an additional 6 months in bottles before release.
Alcohol content: 14.5% vol.
Serving temperature: 16-18°C
Recommended pairings: It pairs well with hearty dishes, particularly red meat, game, and aged cheeses. Excellent with earthy first courses.
