Bitter greens and fennel-spiced pork, the kind of pairing that shows up on every second table in Naples and almost nowhere else.
- Sausage, coarse-ground and heavy on fennel seed.
- Friarielli, the bitter Neapolitan broccoli rabe.
- Mozzarella, melted in patches rather than a blanket.
- Olive oil, poured raw over the top.
- Dough, blistered hot and fast.
The greens go in the pan first, with garlic and a little chilli, until they soften and lose their raw edge. The sausage cooks down beside them, and the two get spread over the base together, so the bitterness cuts through the fat instead of hiding under it. Mozzarella goes on in spoonfuls, not a full cover, and the whole thing finishes with a thread of olive oil once it is out of the oven. Contains: gluten, dairy.
