Pasta that vruoccoli arriminàti
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area: Sicilian territory
La pasta with cauliflower, known as pasta "Chi vruocculi arriminàti"or "vruoccoli 'rriminati", is a typical Sicilian dish based on cauliflower (the name of the recipe would make you think of "broccoli" but it is not). The name "arriminato" means mixed and derives from the act of continuous mixing that serves to make the sauce creamy.
Pasta with broccoli was born as a "poor" dish: broccoli is in fact a very common vegetable at the base of many recipes and its use was known since Roman times.
The Recipe (from the network)
400 grams of bucatini
1 medium-sized broccoli
2 small onions
50 grams of raisins (passolina)
50 grams of pine nuts
4 salted sardines
Extra virgin olive oil
Salt and Pepper To Taste
2 sachets of saffron
100 grams of breadcrumbs
Put the raisins and pine nuts to soften in warm water. Boil the broccoli in salted water and keep the cooking water, which you will strictly use to cook the bucatini.
Now chop the onions finely and fry them in a pan. As soon as the onion is browned, add the salted sardines, mashing them with a wooden spoon to reduce them to a pulp. Add the passoline and the drained pine nuts and cook for a few minutes. At this point add the boiled broccoli and sprinkle it with freshly ground pepper. Mix well (arriminate) with a wooden spoon, add a sachet of dissolved saffron with a few tablespoons of broccoli boiling water and cook for about 5 minutes.
At this point, cook 400 grams of bucatini in the broccoli water set aside. Drain them, add the other sachet of saffron, mix them with the sauce and serve. If you want you can add some "muddica atturrata" which is obtained by putting a tablespoon of oil in a pan with breadcrumbs, which you will toast without letting it burn, when it is well colored get off the heat and sprinkle it over the pasta (the poor man's cheese , tradition says).
(recipe found on the website "www.palermoviva.it"
- "red" version: This version includes the addition of tomato extract diluted with a few tablespoons of pasta cooking water
- version "'Mpruvulazzata " This version requires the dish to be sprinkled with toasted breadcrumbs (attractive muddier)
From the network (Youtube)
Technical data sheet of the traditional agri-food product (PAT)
Territory interested in production: Sicily.
Brief description of the product: Condiment based on sautéed cauliflower with onion, anchovy paste, black Corintom raisins, pine nuts and saffron.
Description of the processing and maturing methods: Cleaning of cauliflowers, boiling and relative shredding, preparation of sautéed onion, mixing of cauliflowers with other aromas.
Specific materials and equipment used for preparation and conditioning: Cutting machines, cookers, sauce cooking pans, jar filler, pasteurization tunnel, labeller and case packer.
Description of the processing, storage and maturing rooms: Agricultural product reception area, raw material handling area, cooking and frying area, packaging and sterilization area, labeling and cartoning areas.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Uses and customs, beliefs and prejudices of the Sicilian people, by G. Pitrè vol. IV. Profumi di Sicilia, by G. Coria, Ediz. Easel. Sicilian - Italian illustrated vocabulary, by Antonio Traina, Ediz. Sore, 1975.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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