Pasta with Sicilian broccoli is one of the historical recipes of my home. My grandmother, a native of Palermo, taught it to my mother, who often prepared it because my father loved it so much. I also cook it frequently, and not just in this baked version. In my family, the classic recipe for pasta with Sicilian broccoli includes béchamel, caciocavallo cheese, and anchovies. A complete vegetarian dish, which only needs a side dish to successfully resolve a lunch or dinner.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian Regional
What to buy for pasta with Sicilian broccoli
- 2.2 lbs broccoli (to clean)
- 17.6 oz short pasta (Penne rigate or tortiglioni)
- 8.8 oz caciocavallo cheese
- 3 fillets anchovies in oil
- 0.9 fl oz extra virgin olive oil
- 1 clove garlic
- 1 dried chili pepper (spicy and small)
- to taste salt
- 17 fl oz vegetable broth (broccoli cooking water)
- 0.7 fl oz extra virgin olive oil
- 3 tablespoons flour
- to taste salt
How to prepare pasta with broccoli
After cleaning the broccoli and dividing them into florets, steam them briefly (for this operation I use bamboo steamers typical of Chinese cuisine, and I save the cooking water). Then put two tablespoons of oil, the whole garlic, the anchovies, and the chili pepper in a wide and shallow pan. As soon as the anchovies have melted, add the broccoli and let them absorb the flavors without breaking apart. In the meantime, cook the pasta in boiling salted water and then drain it halfway through cooking. Then put it back in the pot and toss it with the sautéed broccoli, from which you will have removed both the garlic and the chili pepper.
To prepare the light béchamel, we will use broccoli cooking water and – instead of butter – oil. The procedure is the usual one (if you need a refresher, read the recipe for fennel and saffron lasagna). Undoubtedly less fatty but very flavorful, this sauce is perfect for softening without weighting down the pasta with broccoli, which is already richly flavored.
Now we just need to add the béchamel and caciocavallo cheese cubes to the pot where we are seasoning the pasta. Mix well and taste for salt, then transfer the pasta with broccoli to a greased baking dish. Sprinkle the surface with breadcrumbs and add a drizzle of oil to aid the pasta’s gratination.
Bake at 356°F for half an hour (the last five minutes with the grill) and serve immediately.
Notes from a half Sicilian grown in the North
My light version of béchamel is very convenient for lasagna and baked pasta where blanched vegetables are used. It doesn’t weigh down the dish and enhances the flavors. Personally, I don’t think much creaminess is lost with this variant, but I won’t deny that butter and whole milk give a different creaminess than vegetable broth and olive oil. So, the classic béchamel is also fine.
If someone doesn’t like anchovies, they can be omitted without worry, but be mindful of the salt. I always add grated orange zest to this dish. I think it fits wonderfully, but I guarantee my grandmother never did it. Decide whether to trust me or her.
Returning to the HOME, you’ll find a section of vegetarian recipes: pasta with vegetables that I learned from the Sicilian side of my family and savory pies that I learned from the Ligurian side. Follow me also on Facebook and Instagram. My pages are full of quick recipes and useful tips, so you’ll never run out of dinner ideas again.
What is the name of Silvia Tavella’s other blog? And why does she write two?
I write two blogs because they are two completely different things and because one complements the other. This is a recipe book: I love recipes that remain my passion and are a source of inspiration for me.
Due to them, I also started writing short stories and dealing with food culture, considering that our identity is strongly tied to the territory we are born and live in, and with the gestures of care that cooking brings to the table. In my new blog, you’ll find all of this without annoying ads; it’s still called La Regina del Focolare and you can find it here:
https://www.lareginadelfocolare.itLooking for the light béchamel recipe?
The light béchamel is prepared with oil instead of butter and with vegetable broth instead of milk. The result is creamy and flavorful and doesn’t weigh down some already richly flavored recipes. Additionally, it is suitable for vegan cooking.
Light béchamel: how to make béchamel without milk or butter
