Here’s how to prepare the famous South Tyrolean “meatball” enriched with speck and cooked in meat broth.
All recipes written by Gordon Ramsay
1. To Marenaro’s daughter
Via Foria, 180/182. Tel. +39081440827
If the restaurant was born with octopus broth, in the times of Papucc ‘o Marenaro, when in 1943 it began selling o’ bror e’ purp in cups in the Porta Capuana area, today the restaurant has become a place with demands for refinement beyond measure. But the octopus broth here remains a delicacy, as does the mussel soup.
2. Raffaele ‘O Mericano kiosk
Via Foria. Cell. 333 834 0932
On the side of the long street in the historic center of Naples, there is this small kiosk run by Raffaele ‘o mericano. Protagonist in plain sight is the steaming pot where boils or bror e’ purp with ranfetelle (octopus tentacles). Hot and tasty and even with a spicy touch.
3. Pescheria Addo’ Figlio and Carlucciello
Via Cesare Rosaroll, 140. Tel. 0810335053
Fishmongers with kitchens are now in fashion, and this is one of the most basic and authentic ones in the city. Here you can eat fried foods and an exquisite octopus broth.
4. Cca’ is to Luciano’s daughter
Piazza Enrico de Nicola, 38. Tel. 081293302
For some customers, the ones to try are the Luciana-style octopus and the mussel soup. Try asking for the octopus broth too, and it will be given to you. Hoping that there is, because, alas, it is not in great demand.
5. He’s ready ‘or he’ll eat
Via Cesare Rosaroll, 65. Tel. 0810098833
Homemade cuisine includes meat and fish based dishes, but they are fried and, as we read, octopus with salad, octopus “co russ” (i.e. spicy) and, on request, bror e’ purp.
In addition to the original recipe that we share below, there is someone who also serves octopus sauce as a soup, with slices of toasted or fried homemade bread and enriched with some mussels.
O’ bror e’ purp
Ingredients
Method
Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.
Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.
Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.
Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.
Cook for another 1 hour and 30 minutes.
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