Now we are no longer in Campania and we have to make do with “normal” cime di rapa and the other day my wife decided to prepare a revival dish: pasta, sausages and cime di rapa, with the cime di rapa sautéed first in the fat from the sausages.
The dish was so rich that there were lots of leftovers, which I turned into an omelette by adding some caciocavallo cheese
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My wife and I grew up in Campania, where it is very common to eat ‘pasta and broccoli’ and ‘broccoli and salsiccia’ (this one usually served in a sandwich), where the broccoli is not actually [broccoli](https://en.wikipedia.org/wiki/Broccoli) but a type of cima di rapa called ‘[broccolo friariello di Napoli](https://it.wikipedia.org/wiki/Broccolo_friariello_di_Napoli)’.
Now we are no longer in Campania and we have to make do with “normal” cime di rapa and the other day my wife decided to prepare a revival dish: pasta, sausages and cime di rapa, with the cime di rapa sautéed first in the fat from the sausages.
The dish was so rich that there were lots of leftovers, which I turned into an omelette by adding some caciocavallo cheese
https://imgur.com/LvfLbBu