TABELIAAUTHENTIC RECIPE
Broccoletti Ripassati con ColaturaSautéed Broccoli Greens with Colatura
A side dish layering the savory depth of colatura onto the Neapolitan home-cooking technique ripassare, sautéing again. Boiled greens are sautéed in olive oil with garlic and chili, then finished with a drizzle of colatura. Their bitterness pairs beautifully with aged fish sauce.
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Ingredients (4 servings)
- Broccoli greens (friarielli or rapini)Remove tough stems; use only the leaves and tender stems800 g
- Colatura di alici from CetaraDrizzle over at the end; no heating needed15 ml
- GarlicThinly sliced4 cloves
- Dried chiliCut into small rings; Neapolitan cooking is somewhat spicy2
- Extra virgin olive oil60 ml
- SaltFor the boiling water; use as little as possible because the colatura is salty1 tsp
Method
Blanch the broccoli greens
- 1 Wash the broccoli greens and remove the tough stems.
- 2 Boil for 2–3 minutes in water with a little salt.
- 3 Lift out before the centers soften completely and drain in a colander without plunging into cold water; residual heat will continue cooking them.
Infuse the oil with garlic and chili
- 1 Thinly slice 4 garlic cloves.
- 2 Put the olive oil, garlic and chili cut into small rings in a large frying pan and heat over medium heat.
- 3 Add the broccoli greens when the garlic begins to take on a little color.
Sauté the broccoli greens
- 1 Sauté over medium-high heat for 5–7 minutes, the technique called ripassare.
- 2 This stage concentrates sweetness and savory flavor.
Caution
Keep sautéing until lightly browned in places and the moisture has evaporated.
Finish with colatura
- 1 Turn off the heat, drizzle colatura evenly over everything and toss quickly.
- 2 Plate and add extra olive oil if desired.
About this dish
At Naples’s markets, leafy greens known as broccoletti or friarielli are piled high. As pizza toppings, partners for pasta and side dishes for meat, these bitter greens are deeply rooted in everyday Neapolitan eating.
Broccoletti sautéed again in olive oil is especially popular from winter into spring. In southern Italy, the bitterness of greens is not erased: combined with olive oil, garlic and chili, it gives definition to the meal. Beside fatty meat or strongly salted dishes, that bitterness balances the whole table.
Adding colatura, the fish sauce of the Amalfi Coast, brings coastal preserving traditions into a vegetable side dish. The bitterness of the fields and the savory flavor of the sea meet on one plate, creating a contorno that seems to connect inland Campania with its coast.
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