Boiled Sicilian broccoli is a staple on our winter table as a light side dish and versatile ingredient.
The Sicilian broccoli is a typical variety from southern Italy.
With its deep green color, it belongs to the Cruciferous family and is highly appreciated because it has a milder smell and taste compared to other broccoli varieties.
In Sicily, in the Ragusa area, it is called scramuzza or scramuzzatura.
I traditionally prepare it boiled: good and versatile!
You can enjoy it as a simple side dish or use it as an ingredient in soups, velvety creams, and stews.
For some recipes, I use the tender florets and consume the crunchier stems as a side dish.
Choose small or medium-sized broccoli, firm, with bright green florets, avoiding those that are yellowish and wilted.
Typical varieties from southern Italy: Sicilian broccoli, Calabrian broccoli, and Apulian broccoli – known as branching types – green and rich in benefits, they are very similar and generally referred to as southern broccoli.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 head broccoli (Sicilian)
- to taste water
- 1 pinch salt
- 1 pinch baking soda
Suggested Tools
- Knife
- Cutting Board
Preparation
Cut the broccoli into florets and slightly score the stems of the florets with a knife.
Place the florets in a colander and wash them thoroughly under running water.
* for a more thorough cleaning, soak the florets in water with a bit of baking soda for at least 20 minutes.When boiling, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the broccoli florets and a pinch of baking soda to keep them bright green and cook for about 8-10 minutes until they are tender but not falling apart.Broccoli cooking time
– 8 minutes for firm broccoli that holds its shape;
– 10 minutes for softer broccoli perfect for blending or making into a puree;
decide based on the desired texture.With a slotted spoon, carefully remove the broccoli florets and transfer them to a container.
Your boiled Sicilian broccoli is ready.
Season with a pinch of salt and drizzle with a little extra virgin olive oil.
You can add apple cider vinegar or lemon juice.You can sauté it in a pan with garlic and chili pepper.
It is also excellent cold as a salad.
For the preparation of:
– appetizers, main courses, sides;
– salads;
– soups, velvety creams, and stews.Browse the collection of light and tasty Sicilian broccoli recipes.
Storage, tips, and variations
If there is leftover, do not throw away the broccoli cooking water.
You can use it:
– as a base for soups and stews;
– as vegetable broth;
– to cook pasta or rice.
It should be used immediately.
Boiled broccoli can be stored in the refrigerator in an airtight container for 2-3 days.
FAQ (Questions and Answers)
How to replace Sicilian broccoli?
You can use other varieties of broccoli or cauliflower.
Can I steam the broccoli instead of boiling it?
Of course: steaming better retains the nutrients.
The Accu-Chek diet meter
boiled broccoli florets
200 g of raw broccoli florets = 190 g of cooked broccoli florets | CHO 4 g.
