Sicilian-Style Pasta with “Arriminati” Cauliflower
On a culinary journey to Sicily with us as we explore the vibrant flavors of Sicilian cuisine through a traditional recipe that encapsulates the essence of the island’s culinary heritage.
First cold, winter season, Christmas is coming, Broccoli and Cauliflower are in the garden.
Sicilian-Style Pasta with “Arriminati” Cauliflower is maybe one of the best Sicilian celebration of simplicity in winter season. And pasta is part of it, of course!
The Story Behind the Recipe
In Sicily, the terms for cauliflower and broccoli can be a bit confusing for those not familiar with the local dialect. The term “cavolfiore,” which is Italian for cauliflower, is rarely used in Sicily. Instead, Sicilians tend to refer to cauliflower as “broccoli” or “vruocculi” in Sicilian dialect.
On the other hand, what the rest of the world calls broccoli is known by different names in Sicily, usually depending on the dialect of each province or even city. This maybe for the big amount of different species, as usual the biodiversity in Sicily is always high rate. For example, in Ragusa, broccoli is called “scamuzza,” whereas in other parts of Sicily, it is known as “sparaceddi”, but can be lassini or scramussatura we are always talking about a Brassica oleracea var. italica ( official botanic name) so under brassica we can found hundreds of species.
This linguistic peculiarity reflects the rich and diverse culinary traditions of Sicily, where the same vegetable can take on different names and be used in a variety of dishes. So, when you come across a Sicilian recipe that calls for “vruocculi,” remember that it’s referring to cauliflower, not broccoli. And if you’re asked if you want a nice pasta with “vruocculi arriminati,” you’ll know that you’re being offered a traditional Sicilian dish made with stirred cauliflower.
The term “arriminati” in Sicilian dialect means “stirred,” signifying the essential action of mixing and coating the ingredients to achieve a perfectly creamy texture. This dish is deeply rooted in Sicilian tradition, reflecting the island’s agricultural abundance and the art of transforming humble ingredients into culinary masterpieces.
The Recipe: Sicilian-Style Pasta with “Arriminati” Cauliflower
Ingredients for 4 People:
- 400g short pasta
- 1kg Cauliflower
- Red Chilly flakes
- 1 Spring onion
- 3 cloves Garlic
- 10 Black Olives
- Salt
- 5 Anchovies in oil
- 2 table spoon Breadcrumbs
- Extra Virgin Olive Oil
- 1 table spoon Tomato Concentrate
Instructions:
- Clean the cauliflower and cut it into florets. Boil the cauliflower in salted water until tender but still firm. Drain and set aside.
- In a large pan, sauté the finely chopped onion and the garlic in olive oil until it becomes translucent.
- Add the anchovies and the chilly to the pan, and stir until they dissolve into the onion mixture.
- Stir in the tomato concentrate and mix well.
- Add the boiled cauliflower and the black olives without seeds to the pan and stir to combine with the onion, anchovy, and tomato mixture.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving some of the pasta water.
- Add the pasta to the pan with the cauliflower mixture and stir to combine. If needed, add some of the reserved pasta water to help the sauce coat the pasta.
- In a separate pan, toast the breadcrumbs until they are golden brown.
- Serve the pasta in bowls, topped with the toasted breadcrumbs. Enjoy this authentic taste of Sicily!