The pasta with Sicilian broccoli is a warm and healthy brothy soup.
The Sicilian broccoli is the star of our winter table.
It is a typical variety of southern Italy.
With its deep green color, it belongs to the Cruciferous family and is highly appreciated for having a less strong odor and a more delicate taste compared to other broccoli varieties.
In Sicily, in the Ragusa area, it is called scramuzza or scramuzzatura.
Choose small or medium broccoli, firm with bright green florets, avoiding yellow and blooming ones.
Typical varieties of southern Italy: Sicilian broccoli, Calabrian broccoli, and Apulian broccoli – called branching – green and rich in benefits, they are very similar and generally referred to as southern broccoli.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 oz whole grain spaghetti (broken)
- 1 head broccoli (Sicilian)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 1 ¾ cups water
- 1 pinch salt
- 1 vegetable broth cube (homemade, alternatively onion and celery)
- as needed tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- 1 Saucepan with glass lid preferred
Preparation
Cut the broccoli into florets and slightly score the stems of the florets with a knife.
Place the florets in a colander and rinse 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 a bright green color and let cook for about 8-10 minutes until 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 cream;
adjust according to the desired texture.With a slotted spoon, gently remove the broccoli florets and transfer them to a container.
Do not discard the cooking water; it will be used for cooking the pasta.
In a saucepan, pour:
– 1 ¾ cups of water;
– a pinch of salt;
– a vegetable broth cube [alternatively, season with onion and celery];
– as needed tomato sauce;
bring to a boil, add the boiled broccoli, and stir.In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately and then rinse it before adding it to the prepared brothy sauce; in this way, the starch released by the pasta in the cooking water is eliminated.
Cook the pasta al dente in the broccoli cooking water if you have kept it aside, drain and quickly rinse under running water.
In the meantime, bring the broth with the broccoli back to a boil.Add the pasta to the saucepan with the broth and broccoli and stir.
Plate up.
Grind the pepper and drizzle with extra virgin olive oil.Your pasta with Sicilian broccoli or scramuzza is ready.
Enjoy your meal!
The pasta with broccoli is a first course – a source of carbohydrates – vegetarian and easy to balance by adding a protein source and vegetables to create a balanced meal or single dish that helps maintain stable blood sugar levels.
Storage, Tips, and Variations
Meal prep
Boil a whole broccoli to have several portions available to enjoy as a side dish and use as an ingredient.
Great even without the addition of tomato sauce, white.
Use whole grain pasta to increase fiber content.
Add legumes to the preparation for a complete dish.
FAQ (Questions and Answers)
How can I substitute Sicilian broccoli?
You can use other varieties of broccoli or cauliflower.
Can I steam the broccoli instead of boiling it?
Sure: steaming better retains the nutrients.
