Covfefe Recipe only a Pugliese Nonna Would Love
1 kilo fresh killed covfefe
1 cup orangecello
1 tablespoon red pepper flakes
2 tablespoons Golden Extra Virgin Olive Oil
a healthy sprinkling of Rose and Mary and Poppy
salt to taste
slices of stale bread, toasted golden around the edges
Prepare covfefe... don't bother to clean. Cut up into random sized pieces.
Boil covfefe in a rolling boil for 5 hours, preferably after midnight while you sleep.
Throw all the other ingredients hodgepodge into a large frying pan and then briefly into the fire.
Drain the covfefe and toss with the sauce.
Serve in a large heap with slices of golden toast around all sides to protect it from diners.
Recommended wine to accompany your covfefe:
Your choice and as much as possible.
A Humor Piece, Copyright 2017, Jerry Finzi/GrandVoyageItaly.com