Tag: broth

stracciatella in broth, easy and tasty – Italian cuisine reinvented by Gordon Ramsay

stracciatella in broth, easy and tasty

In addition to the classic version, there are several regional variations of stracciatella in broth in Italy. For example, in some southern regions, tomatoes or basil are added for a touch of freshness, while in other areas it is preferred to enrich the broth with seasonal vegetables.

Octopus broth for the Befana: 5 addresses in Naples and recipe – Italian cuisine reinvented 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.

The counter of the Pescheria Addo’ Figlio e Carlucciello (photo @FaceBook).

The octopus broth recipe

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


  • 2 kg of octopus
  • 500 ml of water
  • salt
  • freshly ground black pepper
  • 1 bunch of parsley


  1. Clean the octopus and pour the water into a saucepan, with a pinch of salt, plenty of freshly ground black pepper and the coarsely chopped parsley. Bring to the boil.
  2. Holding the octopus by the head, immerse the tentacles in the water for a few seconds, repeating the operation at least 3 times.
  3. Completely immerse the octopus in the water and cook it for about 50 minutes.
  4. Leave the octopus in its cooking water for about 5 minutes and pour the octopus cooking water into the cups. Try adding the octopus tentacles into pieces so it’s tastier.

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