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Pasta Chi Vruoccoli Arriminati literally in Sicilian dialect or Sicilian Cauliflower Pasta is one of the three sacred first courses of the Palermo tradition.
“Pasta con i Broccoli Arriminati” is an extraordinary dish, one that is probably unlike any kind of pasta you’ve tried before. Like a lot of Sicilian food, it embraces a sweet and sour flavor that’s to die for.
Together with Baked Anelletti and Pasta With Sardines, it constitutes a historical cornerstone of popular Palermo cuisine.
It is simple to make, which however requires some special touches.
The use of raisins and saffron are tangible signs of a fusion cuisine, in fact, they are the Arabic touch of this dish so loved by the people of Palermo.
Broccoli, or vruoccoli, is a symphony of flavors. It all comes from a full-bodied broccoli-based condiment, or white cauliflower.
A clarification needs to be made. What Sicilians call “broccoli”, for the rest of Italy is actually cauliflower. This is because the florets of Sicilian broccoli are white in color, therefore easily confused with normal cauliflower.
In the Sicilian dialect, the term “arriminati” means mixed or stirred.
It is interesting to note how it is enough to change the position of the accents and the same word takes on a different meaning.
“ArrÌminati” is the Sicilian slang exhortation to hurry, not to waste time!
Preparation:
The broccoli should first be boiled and then sautéed together with the onion, anchovy fillets, pine nuts, raisins.
It is always thanks to the Arabs that every dish could be embellished with the “king of spices”, i.e. saffron. In the case of this delight, it is used precisely to give color to the dish, as well as a particular aroma.
As the broccoli cooks, it gradually breaks down, creating a creamy sauce perfect for seasoning pasta.
Traditionally, bucatini are used. I highly recommend sticking to this shape, because it’s perfect. Alternatively you can also use Mafalde, which also holds well the seasoning.
A sprinkling of “muddica atturrata” toasted breadcrumbs is the decisive sign of the Panormite origin of this recipe.
This recipe has also achieved literary recognition. It is mentioned by Andrea Camilleri in the Inspector Montalbano Saga
The recipe undergoes various transformations depending on the area in which it is prepared, as happens with many traditional culinary dishes.
Pasta chi vruoccoli has different variations ranging from the choice Sicilian broccoli, which can be white or green, to the addition of tomato paste instead of the saffron and sardines instead of the anchovies to further flavor the dish.
Obviously I propose the traditional Palermo recipe: white broccoli, saffron, anchovies, pine nuts and raisins topped with the inevitable toasted breadcrumbs.
Recommended items to make this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Pasta Chi Vruoccoli Arriminati
Description
Sicilian Cauliflower Pasta or Pasta Chi Vruocculi Arriminati is a delicious combination of traditional Sicilian ingredients. Cauliflower is combined with exotic flavors like sweet raisins, bright saffron, the crunch of pine nuts and toasted breadcrumbs. Ready in under 30 minutes!
Ingredients
Instructions
Soften the raisins in hot water for 30 minutes.
Start by cleaning and cutting the cauliflower.
Wash the it well to remove any bug.
Boil it and keep the cooking water, which you will strictly use to cook the bucatini.
Finely chop the onions and sauté them. Once browned, add the anchovy fillets, which you will have chopped to a pulp with your wooden spoon. Add the pine nuts and drained raisins and sauté them for a few minutes.
At this point add the boiled broccoli and mix well (arrimina) with a wooden spoon, add a sachet of dissolved saffron with a few spoonfuls of broccoli boiling water and cook for about 5 minutes.
I like to add the saffron dissolved in hot water before adding the broccoliCook the bucatini in the reserved broccoli water.
Drain them, mix them in the pan with the mixture.
If you want you can add some "muddica atturrata" which is obtained by placing a spoonful of oil, a clove of garlic (optional) and some breadcrumbs in a pan, which you will toast without burning.
When the bucatini are well colored with the cauliflower mixture (condiment), take off the heat and serve hot with a sprinkle of toasted breadcrumbs! Buon appetito!
