Pasta with broccoli Sicilian, we call 'pasta with broccoli arriminati'. This is one of the first dishes I prepared for this blog. I stowed away today because I made it for lunch and I took some new pictures: few people have seen the previous, but believe me when I tell you that did not do justice to a simple dish but tasty. And while reposting this recipe I think of how far we have already done so together me and my blog. I love the pasta with vegetable, as you will have understood. One of my favourite vegetables are broccoli, but be careful: must be Sicilian broccoli, those dark green with ' flower’ generous and many leaves.
The pasta with broccoli for me is a plate of memory, because I prepared her grandmother, source of Palermo, and crazy always, also because I love broccoli. Attention, because Sicilian broccoli are those dark green, with flowers and many leaves. I like to prepare them with the bucatini al dente, But even the short pasta, as orecchiette or rigatoni, It works great with this recipe because it hides inside the dressing. Is’ a dish easy to prepare and, If you delete the anchovy, even vegetarian. If you love Sicilian dishes, have a look at all my SICILIAN RECIPES. Have a good day.
PASTA WITH BROCCOLI TO SICILY (easy recipe)Print This
- 400 g of bucatini
- 400 grams of Sicilian broccoli (net weight of waste)
- 3 anchovy fillets in oil
- 50 grams of raisins
- 50 grams pine nuts
- a clove of garlic
- Chili, to taste
- extra virgin olive oil, to taste
- Salt,to taste
- 60 grams of grated pecorino cheese Dop
To prepare the dough with broccoli Sicilian, Clean and wash the broccoli. Then boil the broccoli in salted water for about 10 minutes: you have to drain while still al dente. While the broccoli bake, peel a clove of garlic and finely chop (or leave whole if you prefer to remove it after browning).
Heat in a pan the olive oil and let fry for a few seconds, the garlic over low heat: Add the red pepper (use more or less depending on how much you want it spicy) and the anchovy fillets and mash them well with a fork until they dissolve. Combine the sautéed broccoli, the raisins, the pine nuts and cook until the broccoli do not begin to unravel.
Boil the pasta in a large pot with salted water and used part of this water, When cooking broccoli, to stretch a little gravy and soften: should become creamy. Drain the pasta, keeping cooking water, and place it in the pan with broccoli making her cream and adding, If necessary, a few tablespoons of water you have put aside. Serve the pasta with broccoli Sicilian completing the dish with a little’ grated pecorino cheese or fried bread crumbs (the classic “muddica atturrata” siciliana).
THE PAIRING: the Green Sicilian pasta with broccoli, flavorful but not heavy seasoning, goes well with a white Sicilian, Inzolia, due to its good percentage alcohol, to its balanced acidity and softness. We suggest Petralava Etna bianco Doc, produced by the company Antichi Vinai, in Passopisciaro (in the province of Catania), with Carricante and Catarratto vines. This white wine is characterized by intense floral aromas of broom and a savoury and dry.