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.
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
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 it (or leave whole if you prefer to remove it after browning).
Heat the extra virgin olive oil in a pan and sauté the garlic over low heat for a few seconds: 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, raisins, the pine nuts and cook until the broccoli do not begin to unravel.
Boil the pasta in a pot with plenty of salted water and use some 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 the water you've set aside. Serve the pasta with sicilian broccoli, completing the dish with a little grated pecorino cheese or with bread crumbs (the classic "muddica atturrata" siciliana).
MATCHING: 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.