Cauliceddi (Cavolicelli): The Wild Green of Etna and the Traditional Fritters
The cauliceddi (known in Italian as cavolicelli and also called cavuliceddi, caliceddi or caluzzi depending on the area) are a precious Mediterranean wild vegetable. These sprouts grow spontaneously in sunny, silicon-rich soil: hence why they are typical of the Etna area, the Aeolian Islands, and volcanic areas like Vesuvius.
From autumn to spring, it is common to see enthusiasts gathering these bright green leaves along country roads. Their slightly bitter and pleasant flavor makes them a staple of Sicilian cuisine.
How to Cook Cauliceddi: Tradition and Recipes
Although they are great in first courses, their iconic pairing is that of San Martino: the famous duo “sasizza e caliceddi” (grilled sausage and sautéed cavolicelli), the quintessential side dish of Sicilian autumn.
Besides side dishes, cauliceddi are perfect for making delicious fritters, ideal as: a savory vegetarian main course but also a great tasty appetizer or finger food for informal buffets.
And not least, also as a filling for packed lunch sandwiches, according to the tradition of outdoor trips.
The Recipe for Cauliceddi Fritters (with an Extra Touch)
The recipe involves a simple batter with eggs, cheese, stewed or boiled cauliceddi, salt, and pepper, fried until golden. To make the dish even more gourmet, I enriched the preparation with anchovies in oil, which give it a unique and irresistible savory taste, but this step is entirely optional.
If you love traditional Sicilian recipes based on typical local products, here are some more ideas for inspiration:
- TRUNZU DI ACI CABBAGE SALAD (Acese Revisited Recipe)
- PASTA WITH TENERUMI, POTATOES AND CHICKPEAS (Sicilian Revisited Recipe)
- PASTA WITH LONG ZUCCHINI AND POTATOES (Sicilian Recipe)
- PASTA CHI MASCULINI E FINOCCHIETTU RIZZO (PASTA WITH ANCHOVIES AND WILD FENNEL – Traditional Catanese Recipe)
- SICILIAN-STYLE SMOTHERED BROCCOLI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: Approximately 10 fritters
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, San Martino
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 bunch cauliceddi (about 400 grams net)
- 1 egg (large or 2 small)
- 50 g Sicilian pecorino cheese
- 2 anchovies in oil
- 1 clove garlic
- to taste nutmeg
- to taste extra virgin olive oil
- to taste chili pepper
Tools
- 1 Pan
- 1 Lid
- 1 Small Pot
- 1 Ladle
- 1 Colander
- Scissors
- 1 Large Bowl
- 1 Frying Pan
- 1 Spoon
- 1 Spatula
Steps
Trim and select the tenderest part of the plant, leaving only the tender stems and leaves, then wash it under running water.
In a large pan, brown the garlic with a generous drizzle of oil and melt two anchovies for about 2 minutes over low heat.
Add the cavolicelli without draining them excessively.
If necessary, add a little hot water (I used just 100 ml). Stew them covered with a lid for 8-10 minutes or until they have wilted.
After this time, remove the lid and continue cooking for another 3 minutes or so. When the cooking water has completely dried, remove the garlic clove.
Adjust the salt, flavor with chili pepper to taste, and turn off the heat.
Transfer the cavolicelli to a colander or sieve to drain well, let cool, and, with the help of kitchen scissors, roughly chop them.
In a large bowl, mix the cavolicelli with the egg, pecorino, and nutmeg without adding salt
In a frying pan, pour some extra-virgin olive oil and heat it over low flame. Pour one spoonful of the mixture at a time and fry the fritters for about a couple of minutes.
Turn them over with a spatula and continue cooking for another minute or until fully golden.
Turn off the heat and place them on absorbent paper. Serve hot!
And there you have it… the cauliceddi fritters are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The cauliceddi fritters can be stored in the refrigerator in suitable refrigeration containers for 2-3 days. Let them cool completely on absorbent paper to remove residual moisture. Place them in an airtight food container, separating the layers with parchment paper to prevent them from sticking or becoming soggy. If you’ve made plenty, you can freeze them. In this case, arrange the fritters well spaced on a tray and place them in the freezer for an hour (pre-freezing). Once hardened, transfer them to suitable freezer bags. They keep for up to 2 months.
Tips, notes, variations, and suggestions
🟣Alternatively the cavolicelli can be boiled in salted boiling water for ten minutes. If you choose to boil them, it’s important to drain them perfectly to ensure no residual water remains.
🟣How to reheat them to restore crispiness. The microwave is not recommended as it makes the fritters rubbery. To restore the original texture, use these methods:
Air Fryer (Recommended method): Heat at 350°F for 3-4 minutes. It’s the best way to remove moisture and make them crispy again like freshly made.
Convection Oven: Place them on a baking tray at 400°F for about 5 minutes.
Non-stick Pan: Heat them over medium heat without adding oil, turning them a couple of times.
FAQs
How can I substitute this vegetable?
In the rest of Italy, you can find something very similar, such as turnip greens, friarielli, or Tuscan rapini, all excellent alternatives to prepare this exceptional Sicilian recipe with cavolicelli.
