Spaghetti friarielli and sausage
Spaghetti with broccoli and sausage is a classic on my table in turnip broccoli season... In the Campania tradition, broccoli and sausage are an excellent second course, what could be better than making a single dish and thus solving lunch: spaghetti seasoned with broccoli and enriched with crispy crumbled sausage, a perfect combination!
One of the cornerstones of Neapolitan and Campania cuisine in general. A poor, predictable, perhaps banal (or rather trivialized) partnership but if made using quality raw materials, it arouses great emotions. It's easy to say "sausages and broccoli"! But how many have had the pleasure of tasting a "sausages and friarielli" made "by trade"? How many have been lucky enough to try "homemade" friarielli, those grown in the garden behind the house, calloused, crunchy, bright intense green and with a distinctly, pleasantly bitter taste? How many people know the aroma and flavor of the meat contained in a pork sausage grown by eating only wild herbs, "granone" and wet bread? Are we sure that everyone uses homegrown garlic, and not the musty Chinese one? And the chili pepper? It must be fresh, capable of giving the dish flavor and aroma as well as the necessary charge of strength. Finally, needless to say, olive oil is one of the good ones.
Ingredients
250 gr of spaghetti one kg of turnip broccolia clove of garlicchili pepper to taste (but it should never be missing)extra virgin olive oil2 fresh sausages with wild fennel
Preparation
First of all, you need to clean the turnip broccoli, which is the one without panicles and full of leaves, you have to take all the internal shoots (then I will tell you how to use the larger and harder leaves, without throwing them away). In the meantime, boil plenty of water with a little salt and drop the broccoli, in this way it loses its acidic vein. Blanch them for about 10 minutes, they must remain nice and al dente, then drain. Meanwhile, put the oil, garlic and chili pepper in a pan and let it brown, then being careful to let the oil cool first, add the blanched broccoli, salt and cook for about 10 minutes, a little sauce must remain. In another pan put a drizzle of oil and the crumbled sausage and cook until it is cooked and then toasted. When it's time to eat, boil the salted water and drop the spaghetti which we will drain al dente and sauté in the pan with the broccoli. If they seem to be under-seasoned, we can add a ladle of cooking water. At the end we add a couple of tablespoons of sausage and sauté for flavor. Plate our spaghetti with broccoli and add a little crispy sausage on each plate and here is our first course, spaghetti friarielli and crispy sausage...
For a richer recipe: during the creaming phase, add 200 gr of diced smoked provolone, sauté the spaghetti with broccoli and then add the crispy sausage.
To speed up the recipe: if you are in a hurry and don't have time to heat our turnip greens: rinse them and after sautéing oil, garlic and chili, dip them in dripping water. In this way you will stew them and recover at least 20/30 minutes. The taste will be a little bitter but excellent all the same.
How to use the hard and thick leaves that we remove during the cleaning phase? Wash the leaves with plenty of water and blanch them, you can use them for many tasty vegetable-based recipes.
Enjoy your meal... 😱😱😱
Spaghetti with broccoli and sausage is a classic on my table in turnip broccoli season... In the Campania tradition, broccoli and sausage are an excellent second course, what could be better than making a single dish and thus solving lunch: spaghetti seasoned with broccoli and enriched with crispy crumbled sausage, a perfect combination!
One of the cornerstones of Neapolitan and Campania cuisine in general. A poor, predictable, perhaps banal (or rather trivialized) partnership but if made using quality raw materials, it arouses great emotions. It's easy to say "sausages and broccoli"! But how many have had the pleasure of tasting a "sausages and friarielli" made "by trade"? How many have been lucky enough to try "homemade" friarielli, those grown in the garden behind the house, calloused, crunchy, bright intense green and with a distinctly, pleasantly bitter taste? How many people know the aroma and flavor of the meat contained in a pork sausage grown by eating only wild herbs, "granone" and wet bread? Are we sure that everyone uses homegrown garlic, and not the musty Chinese one? And the chili pepper? It must be fresh, capable of giving the dish flavor and aroma as well as the necessary charge of strength. Finally, needless to say, olive oil is one of the good ones.
Ingredients
250 gr of spaghetti
one kg of turnip broccoli
a clove of garlic
chili pepper to taste (but it should never be missing)
extra virgin olive oil
2 fresh sausages with wild fennel
Preparation
First of all, you need to clean the turnip broccoli, which is the one without panicles and full of leaves, you have to take all the internal shoots (then I will tell you how to use the larger and harder leaves, without throwing them away). In the meantime, boil plenty of water with a little salt and drop the broccoli, in this way it loses its acidic vein. Blanch them for about 10 minutes, they must remain nice and al dente, then drain. Meanwhile, put the oil, garlic and chili pepper in a pan and let it brown, then being careful to let the oil cool first, add the blanched broccoli, salt and cook for about 10 minutes, a little sauce must remain. In another pan put a drizzle of oil and the crumbled sausage and cook until it is cooked and then toasted. When it's time to eat, boil the salted water and drop the spaghetti which we will drain al dente and sauté in the pan with the broccoli. If they seem to be under-seasoned, we can add a ladle of cooking water. At the end we add a couple of tablespoons of sausage and sauté for flavor. Plate our spaghetti with broccoli and add a little crispy sausage on each plate and here is our first course, spaghetti friarielli and crispy sausage...
For a richer recipe: during the creaming phase, add 200 gr of diced smoked provolone, sauté the spaghetti with broccoli and then add the crispy sausage.
To speed up the recipe: if you are in a hurry and don't have time to heat our turnip greens: rinse them and after sautéing oil, garlic and chili, dip them in dripping water. In this way you will stew them and recover at least 20/30 minutes. The taste will be a little bitter but excellent all the same.
How to use the hard and thick leaves that we remove during the cleaning phase? Wash the leaves with plenty of water and blanch them, you can use them for many tasty vegetable-based recipes.
Enjoy your meal... 😱😱😱
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