Frascatula is a southern Italian classic especially revered in Calabria...

Frascatula is a southern Italian classic especially revered in Calabria.   Frascatula can be best described as a porridge made with corn meal and closely resembling pollenta.   Our version features broccoli, Pecorino Romano, and extra virgin olive oil.

We enjoy the velvety consistency of Frascatula as a main dish; accompanies by a rustic glass of red wine and perhaps a few pieces of bread, salumi, and cheese.  We encourage you to make a steaming pot of Frascatula and enjoy a little piece of la cucina povera.

Prep time
Cook time
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Serves: 5-6
  • 1-2 bunches of broccoli
  • ½ pound of corn meal
  • Pecorino Romano, grated
  • Handful of cooked cannellini beans (optional)
  • 4 cups of water
  • extra virgin olive oil
  • Kosher salt and freshly cracked black pepper.
  1. Wash broccoli removing stems from florets. Remove the outer skin from the stems and cute into inch pieces. Bring a large pot of salted water (a little over 4 cups) to a boil. Add the broccoli and cook until fork tender.
  2. Reduce and begin slowly adding corn meal and whisking vigorously, as you would for pollenta (to prevent sticking). Add more water if consistency is too thick.
  3. Add grated cheese, Kosher salt, freshly ground black pepper, and extra virgin olive oil. Serve immediately as a main course or as a side dish.



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