Bucatini with broccoli. True Neapolitan dish.

Bucatini con friarielli

The recipes of traditional Neapolitan cuisine.

The broccoli, vegetables typical Neapolitan belong to the family resemble broccoli and turnip greens . They have an intense and bitter flavor. They are cooked frying over low heat, that’s the reason of their untranslatable name. You can hardly find them in areas far from Naples. You could try to replace them with other vegetables such as turnip greens, but trust me, it’s not the same thing!

Ingredients (for 4 people):

400 gr bucatini
4 bundles of broccoli
2 cloves of garlic
1 red chilli
1 cup of extra virgin olive oil
50 grams of grated pecorino cheese

Making of recipe.

Choose only the leaves of broccoli, even those just beginning and let the stems even though tender. Wash them well. Sauté oil, pressed garlic and hot pepper chopped, add the vegetables, salt and stir occasionally . Cook on low heat for about 20 minutes under a lid on the pan. Remove the broccoli and remove the garlic and , in the same oil , pour the dough which, in the meantime you will have boiled and drained firm. Do stir and add the finely chopped and sauteed broccoli already (you could also chop a kind of cream ). Stir everything together and sprinkle with grated cheese.