When I met a bunch of crazy Italians in Chiswick over 10 years ago (one of which I married), I also met Sai, my fellow Englishman, who helped translate what the hell was going on when 5 Italians, all on their feet were deep in animated conversation. Like me, this rich culture  is now firmly in Sai’s blood and clearly so is the food with his delicious recreation of  this Naples classic:

Serves 4
Prep: 20 mins
Cook: 35 mins

For the patate al rosemarino (rosemary potatoes)
1 tbsp olive oil, plus extra for greasing
1kg new potatoes, cut into pieces
1 (preferably red) onion, finely chopped
1 clove garlic, finely sliced
handful Rosemary, leaves picked and chopped
120g of pancetta (or streaky bacon)

For the salsicce e friarelli ( sausages and broccoli)
375g Chipolatas sausages (or any sausages preferably with herbs or a chilli kick)
1 tbsp olive oil
1 tsp chilli powder (you could also use chopped up dry chillies)
1tbsp powdered dry sweet peppers or paprika (or you could use chopped up oven roasted peppers)
1/2-3/4 glass white wine
350g Tenderstem broccoli (or wild ‘Friarelli’ broccoli if you can find it)

1 Preheat the oven to 200’C, 180’C fan, gas 6. Grease a baking tray with the olive oil, then add the chopped potatoes, onion, rosemary and garlic. Drizzle over the olive oil and toss to coat. Scatter over the pancetta (or streaky bacon) and roast for 35 mins.

2 For the sausages and friarelli, heat the oil in a large lidded frying over a medium heat, add the sausages and fry, turning occassionally, until browned. Add the chilli and powdered dry sweet peppers and half a glass of white wine, allow to simmer for a few mins, then add the broccoli. Cover the frying pan and cook on a low to medium heat for about 5-9 mins.

3 Check the broccoli is starting to tenderise and maybe add another quarter a glass of white wine if the base of the pan is starting to dry up. When the sausages are cooked through, halve, if liked, then divide between four plates with the broccoli and serve with the potatoes.