Sicilian Light Pasta with Broccoli is my version with Sicilian broccoli of the more known pasta chi vrocculi arriminati [pasta with stirred broccoli] or stirred pasta from the Palermo tradition.
Pasta chi vrocculi arriminati is actually made not with broccoli but with cauliflower: Sicilian Light Pasta with Cauliflower.
As an alternative to boiled cauliflower florets, I have used boiled Sicilian broccoli florets [scramuzza or scramuzzatura].
I added anchovy fillets and saffron.
No raisins advised against in case of hyperglycemia.
If you like, you can add a handful of pine nuts or sliced almonds.
And to finish, muddica: the whole wheat breadcrumbs.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients
- 1 head Sicilian broccoli
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 160 g spaghetti no. 3
- 2 fillets anchovies in oil (drained)
- 50 ml water (from broccoli cooking)
- 1 packet saffron
- 1 pinch garlic powder
- 1/2 shallot
- 50 ml water (from broccoli cooking)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tablespoons whole wheat breadcrumbs
- 1 pinch mixed peppercorns (with grinder)
- 1 teaspoon extra virgin olive oil (raw)
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
Preparation
Cut the broccoli into florets, score the stems with a knife and wash them thoroughly under running water.
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 cook for approximately 10 minutes until they are tender but not falling apart.Using a slotted spoon, gently remove the broccoli florets and transfer them to a container.
Your boiled Sicilian broccoli is ready.Set aside the broccoli cooking water for boiling the pasta.
For a completely creamy texture, use only the tender part of the florets [and enjoy the crunchy part as a side dish].
Anchovy Fillets
Drain the anchovies well and dry them on a sheet of kitchen paper.Saffron
Pour 50 ml of broccoli cooking water into a measuring cup and dilute the saffron in it.In a hot pan, brown a sprinkle of garlic powder.
Add the shallot and let it soften for a few seconds.
Add 50 ml of broccoli cooking water and wait for it to fry.Add the anchovies and break them into pieces with a silicone spatula.
Add the broccoli florets and mash them until they become creamy.
Add the diluted saffron, a pinch of salt, and a pinch of pepper, and mix for a few minutes until you obtain a homogeneous sauce.
Turn off the heat.
Muddica
Pour the whole wheat breadcrumbs into a bowl, add a pinch of pepper, a teaspoon of extra virgin olive oil, and mix to obtain flavored crumbs.Cook the pasta in the broccoli cooking water, rinse it under running water, and drain it.
Meanwhile, heat the sauce.
Pour the pasta into the pan with the sauce and mix.
Off the heat, add the oil and mix.
Plate the dish.
Finish with the muddica or breadcrumb crumbs.
Grind a little more pepper.Your Sicilian Light Pasta with Broccoli or pasta chi vrocculi arriminati is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it with respect to the proportions and combinations indicated in your dietary plan.
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