Yes, cookbook fever indeed.
So, tonight I cooked up Salsicce e broccoli, flavorful Italian sausages in a little olive oil and a little wine. Let the scrumptious sauce reduce, add the cooked broccoli, and voilà, a peasant meal fit for a king.
In Naples, we would be using friarielli of course, a unique local vegetable, very similar to what in America are called Broccoli di rapa. Friarielli are also very seasonal (November-December).
I prefer to make this dish with broccoli di rapa, but regular broccoli will do if you can’t find them.
Detailed recipe will be in my upcoming Italian cookbook of course.
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