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.
- 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.
- 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.
- 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.
- 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.