The Sicilian boiled broccoli is a highlight of our winter table as a light side dish and a versatile ingredient.
The Sicilian broccoli is a typical variety from southern Italy.
With an intense green color, it belongs to the Brassica family and is much appreciated because it has a less strong odor and a more delicate flavor compared to other broccoli varieties.
In Sicily, in the Ragusa area, it is called scramuzza or scramuzzatura.
I prepare it traditionally boiled: tasty and versatile!
You can enjoy it as a simple side dish or use it as an ingredient in soups, purees, and stews.
For some recipes I use the more tender florets and eat the crunchier stems as a side dish.
Choose small or medium broccoli, firm with bright green florets, avoiding yellowing or faded ones.
Typical varieties from 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: Budget
- 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 lightly score the stems 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 little 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 so they retain 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 keeps its shape;
– 10 minutes for softer broccoli perfect for blending or turning into a cream;
adjust according to the desired texture.With the help of a slotted spoon, gently remove the broccoli florets and transfer them to a container.
Your Sicilian boiled 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 also sauté it in a pan with garlic and chili pepper.
It is also great cold as a salad.
For use in:
– appetizers, first and second courses;
– salads;
– soups, purees and stews.Browse the collection of light and tasty Sicilian broccoli recipes.
Storage, tips and variations
If you have leftovers, don’t throw away the broccoli cooking water.
You can use it:
– as a base for soups and stews;
– as vegetable broth;
– to cook pasta or rice.
It should be used immediately.
Boiled broccoli can be stored in the refrigerator in an airtight container for 2–3 days.
FAQ (Questions and Answers)
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 preserves nutrients better.
The Accu-Chek dietometer
Boiled broccoli florets
200 g raw boiled florets ≈ 7 oz raw (200 g) = 190 g cooked ≈ 7 oz cooked (190 g) | CHO 4 g.
