Salsiccia & Friarielli Crostini

Perhaps my favourite memory of Campania is the doughy squidginess of a Neapolitan-style pizza. Add to that fennel sausage and Italian broccoli, aka friarielli, and you're near enough living the dream.

My hometown London sadly sees frarielli as near non-existent, and the only one I have yet got my hands on seemed rather costly. Therefore, for a fraction of the cost, I was determined to replicate the friarielli with some natural growth from English turf. It turns out that ‘chard’ is quite a fair substitute.

🥦 Makes 4 crostini

• 3 salsiccia

• 200g pack chard

• 1 garlic clove

• chilli flakes

• salt

1. In advance, fry up your chard with a hearty amount of extra-virgin olive oil, crushed (with knife) garlic, chilli, and salt.

2. Leave to sit, whilst you chop into chunks, and fry your salsiccia.

3. Once cooked, re-add chard to pan, and give it a good mix.

4. Whip them onto your crostini.

5. There you have it... a recreation of the classic Campanian pizza topping. Va bene.