It is among the most loved dishes of Neapolitan cuisine throughout Italy. Prepare it according to tradition and enjoy it as a main course, on pizza or in a delicious sandwich
"Sausage and broccoli“… It almost seems like a single word.
You can try to play with the combinations as much as you like, but the perfect marriage that the broccoli have with the sausage is indissoluble. The beginning of their season, or from November until March about, marks one of the most anticipated moments in Campania to get busy in the kitchen … and at the table!
Also called broccoli in some areas of Salerno (to keep in mind for future gastronomic trips), broccoli are among the most used vegetables in Neapolitan cuisine, conquering anyone with their slightly bitter but extremely appetizing flavor. As they say in the dialect, the broccoli must be scuppettati, that is, they must crackle during cooking: in fact, this is exactly what happens if you prepare them as tradition dictates, or sauté them in a pan with generous boiling oil, a few cloves of garlic and the inevitable chilli. But let's move on to the perfect recipe to prepare sasicc 'and friariell' as it should.
Sausage and broccoli: Neapolitan recipe
To prepare perfect sausages and broccoli, it is important to use the Neapolitan sausage cut with a knife tip, characterized by a thicker die and the presence of aromas and spices, such as fennel.
Ingredients
2 bundles of broccoli
2 sausages
1 cloves of garlic
extra virgin olive oil
chili pepper
salt
White wine
Method
First clean the broccoli, removing the stalks and the toughest leaves. Wash them thoroughly and dry them from excess water. Heat the oil together with the garlic and the chilli in a saucepan, add the broccoli and cook over high heat, covering with the lid for a few minutes, until softened, and then without a lid for another 5 minutes, mixing them. occasionally and adjusting for salt.
In another pan, start cooking the sausages for a few minutes, adding a little water. Prick them with a fork, remove the excess water and add a drizzle of extra virgin olive oil. After a few minutes, blend with white wine and brown for another 10 minutes. When cooked, add the sausages to the broccoli and cook for a couple of minutes in order to mix the flavors well.
Advice: If you don't like the bitter taste of broccoli, you can blanch them in boiling water for two minutes and then brown them in a pan. In this way they will be softer and lose some of the bitterness.
Sausage and broccoli: pizza, pasta and sandwiches
To complete the poem you just have to equip yourself with the so-called cuzzetiello, or rather the end of the loaf of bread (strictly peasant) and use it to accompany the dish. But the tasty combination of sausage and broccoli is not only ideal as second dish: it can be the protagonist of many recipes, from Pizza ai sandwiches, give her rustic cakes to pasta.
By following the same procedure for preparing broccoli illustrated above, you can prepare an unforgettable dish of pasta: crumble the sausage and brown it in a pan, add the white wine and cook for about 10 minutes; add the broccoli that you have already prepared, drain the pasta al dente in the pan with a little cooking water, stirring until cooked.
Finally, in addition to being the topping of one of the most popular Neapolitan pizzas, sausages and broccoli can also be used as a filling for a savory pie, easily filling puff pastry, brisee or thePizza dough. Another inseparable ingredient? There provolone, obviously! Bite into a nice one sandwich with sausage, broccoli and provolone racy will make you teleport directly to the best festival in the Campania region.
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