Bucatini with broccoli pesto and provolone. The new advances

friarielli provola

The recipes of traditional Neapolitan cuisine.

Broccoli and provolone !! Neapolitan brand certificate for these two jewels of food production Terra Felix. Elaborating then an old Neapolitan recipe we push further forward and propose on the basis of strong past and tradition, taste new and different in the respect of the always excellent flavors of this earth.

Ingredients for 2 persons: 2 bundles of broccoli, 2 tablespoons pine nuts, two tablespoons of grated Parmesan cheese, pepper, 150 gr. of provolone, 160 gr. pasta (we chose the pasta), olive oil, garlic, salt


Fry a clove of garlic in half and chilli. Browned, remove the garlic, and add the broccoli. Put a lid on the pan and simmer for 15 minutes, thereby soften and dry-fry the leaves of broccoli. Cooked, remove from the pan (which will serve us right after) and place in a bowl. This add four tablespoons of oil, Parmesan and pine nuts. With a mini piper, turned around cream, similar to pesto. Awarded this, poured it all into the pan before.

In fact, while you will boil water for pasta, you will also diced provolone. Then drain the pasta and add it to the pan with the broccoli pesto, and add another drop of oil if necessary or a little ‘water boil the pasta. Stir to mix well in the pan making pesto and pasta, and finally add the diced provolone, covering with the cover and lowering the flame. Keep them well less than a minute. In this way, the provolone will melt without having to turn in the pan and will avoid big lumps of provolone. Serve and enjoy.