Pasta with broccoli in pan ( Vruocculi arriminati)
The pasta with the broccoli in the pan (vruocculi arriminati in Sicilian dialect) is definitely one of the most typical pastasciità dishes most typical of Sicilian cuisine and in particular of the Palermitana.
It is a very tasty dish and "baroque", with the unparalleled perfume of spices (saffron) typical of Sicilian Arabian cuisine and in Palermo is definitely a relevant place in the podium of the most popular dishes together with pasta with sardines and anelletti baked.
INGREDIENTS (for 3 people)
240 g of pasta (preferably BUCATINI)
1 medium-sized cauliflower
3 tablespoons olive oil
1 clove of garlic
1 anchovy fillet (for vegetarians you can safely omit it)
1 tablespoon of tomato concentrate
1 tablespoon of grapes pass
half a spoon of pine nuts
3 saffron filaments (or 1 sachet)
Salt and Pepper To Taste.
Cut the cauliflower in small peaks and bake in salt water, drain and store the cooking water.
In a pan with high edges (or in a frying pan), fry in the oil the finely cut garlic clove and the anchovy fillet, and when it is loose, add the diluted tomato concentrate with a little water warm and let bake for at least 10 minutes.
Add to this the cauliflower, salted and peppered, cover the pan with baking for at least 5 minutes and from time to time "shredded" (scrambled) with a wooden spoon.
Combine the grapes, the pine nuts and the saffron previously dissolved in lukewarm water.
In cauliflower water, cook the bucatini and half-boiled, drain and mix with the sauce. Leave on the fire for a few minutes, then cover the pan and boil it for at least another 5 minutes. Serve and have good appetite!
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