🇮🇹 Italian · Pasta
🍝 Pasta con i Broccoli Arriminati
Pasta chi Vrocculi Arriminati
A Palermo classic pairing pasta with Sicilian cauliflower cooked down with saffron, anchovy, raisins, and pine nuts, its name meaning 'stirred' for the vigorous mixing that breaks the cauliflower into the sauce.
Despite the name mentioning broccoli, this dish traditionally uses the pale green Sicilian cauliflower typical of Palermo markets, cooked and stirred vigorously until it partly breaks down into a rustic, saffron-tinted sauce studded with the island's characteristic sweet-savory additions.
Ingredients
Equipment: Large pot, Large saute pan
- 400 g (14 oz) bucatini or spaghetti
- 1 head Sicilian cauliflower or regular cauliflower, cut into florets
- 1 onion, chopped
- 4 anchovy fillets
- Pinch of saffron threads
- 40 g (1/3 cup) pine nuts, toasted
- 40 g (1/4 cup) raisins, soaked in warm water
- 80 ml (1/3 cup) extra virgin olive oil
- 50 g (1/2 cup) toasted breadcrumbs, for serving
- Salt and pepper, to taste
Method
- Bring a large pot of salted water to a boil and cook the cauliflower florets until quite tender, about 10 minutes, then remove with a slotted spoon, keeping the water boiling and reserving it for the pasta.
- Warm the olive oil in a large pan and saute the onion until softened.
- Add the anchovy fillets and stir until they dissolve into the oil.
- Add the boiled cauliflower to the pan and stir vigorously, breaking it up partially as it cooks with the onion and anchovy for about 10 minutes.
- Steep the saffron in a splash of hot water and add to the pan along with the drained raisins and pine nuts.
- Cook the pasta in the same reserved cauliflower water until al dente.
- Drain the pasta, reserving some cooking water, and toss into the cauliflower mixture with a splash of the water.
- Season to taste and serve topped with toasted breadcrumbs instead of cheese.
Chef Tips
- Stirring vigorously while cooking the cauliflower is what gives the dish its name and its rustic, partly-broken-down sauce texture.
- Cooking the pasta in the same water used for the cauliflower adds an extra layer of flavor.
- Toasted breadcrumbs, not cheese, are the traditional finishing touch for this dish.
Common Mistakes to Avoid
- Undercooking the cauliflower, leaving it too firm to properly break down into the sauce.
- Adding cheese out of habit, which is never used in this specific traditional preparation.
- Skipping the saffron, which gives the dish its distinctive golden color and aroma.
Nutrition (per serving)
Health Benefits
- Cauliflower provides fiber and vitamin C.
Cultural Note
Pasta con i broccoli arriminati is a beloved Palermo classic, its combination of saffron, anchovy, and sweet raisins another clear echo of Sicily's historic Arab culinary influence.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat gently with a splash of water.
Serve with: A chilled Sicilian white wine