Sicilian broccoli – Italian Cuisine

Sicilian broccoli


Broccoli, olives, cheese in this poor dish of traditional Catania cuisine. Let's see how we prepare this tasty Sicilian preparation

From north to south the kitchen of the boot is no exception: it is always very good. Sicilian cuisine, for example, offers many ideas for making vegetables delicious and succulent. This today is an ancient recipe, handed down for generations, simple yet very tasty. In dialect it is called "Rocculu affucatu", Sicilian poached broccoli, and the scent, which cooking lets loose in the kitchen, is unmistakable. In Catania prepares for Christmas holidays, but not only. It is used as a side dish, as a second vegetarian and as a condiment for pasta. Or as a filling for the renowned "schiacciata siciliana". Every woman, to the official recipe, adds some small family secret. What is certain is that, to prepare it, usually there is no lack of it toma (called tuma), which is a typical Sicilian cheese, black olives, red wine.

The recipe of drowned broccoli

Take a broccoli, wash it and divide it into florets. Peel two medium onions and slice them, cut the toma into thin slices. If you can not find this cheese, you can use a soft alternative. On the bottom of a pan place a layer of broccoli, salt, pepper, one onion layer, finally one of cheese. Proceed as follows until the ingredients are finished. Cover with a drizzle of extra virgin olive oil, then put the lid to cook a low fire for 10 minutes. Remove the lid, add the black olives, immediately after a nice glass of red wine. They will be perfect local wines from Sicilian vines: Nero d'Avola, Nerello Mascalese, Nerello Cappuccio. Evaporate and cook for 25 minutes. The poached broccoli is delicious lukewarm or cold. So avoid serving it if it is still too hot. Of course, from one family to another, there are some variations that provide for theaddition of anchovies or pieces of sausage. You just have to stay experience.

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