Boiled Sicilian broccoli is a staple on our winter table as a light side dish and versatile ingredient.
Sicilian broccoli is a variety typical of southern Italy.
Deep green in color, it belongs to the Cruciferae family and is highly appreciated because it has a milder smell and a more delicate flavor compared to other varieties of broccoli.
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, purees, and broths.
For some recipes, I use the more tender florets and the crunchier stalks as a side dish.
Choose small or medium broccoli, firm with bright green florets, avoiding yellow and bloomed ones.
Typical varieties of southern Italy: Sicilian broccoli, Calabrian broccoli, and Apulian broccoli – called ramosi – green and rich in benefits, 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)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
Suggested Tools
- Knife
- Cutting Board
Preparation
Cut the broccoli into florets and slightly cut the stalks 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 a bright green color, and cook for about 8-10 minutes until they are tender but not falling apart.
Broccoli cooking time
– 8 minutes for firm broccoli that maintains its shape;
– 10 minutes for softer broccoli perfect for blending or making into a puree;
adjust according to the desired consistency.With the help of a slotted spoon, gently 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 great cold as a salad.
For the preparation of:
– appetizers, first courses, main courses;
– salads;
– soups, purees, and broths.Browse the collection of Light and Tasty Sicilian Broccoli Recipes.
Storage, Tips, and Variations
If any remains, don’t throw away the broccoli cooking water.
You can use it:
– as a base for soups and broths;
– as vegetable broth;
– to cook pasta or rice.
It should be used immediately or at most within 24 hours if stored in the fridge.
Boiled broccoli can be stored in the refrigerator in an airtight container for 2-3 days.
FAQ
How to substitute Sicilian broccoli?
You can use other varieties of broccoli or cauliflower.
Can I steam the broccoli instead of boiling it?
Of course: steaming retains nutrients better.
The Accu-Chek Diet Meter
Boiled broccoli
200 g of raw boiled broccoli = 190 g of cooked boiled broccoli | CHO 4 g.
