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Pasta con i Broccoli Arriminati

Bucatini with cauliflower, saffron and toasted crumbs

Palermitan bucatini coated in cauliflower, salted sardines, raisins, pine nuts and saffron, finished with toasted breadcrumbs.

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Prep20 minsCook30 minsServes4DifficultyMedium
Editorial recipe cover for Pasta con i Broccoli Arriminati, from Palermo, Sicily

Palermo, Sicily

The regional version.

Palermo’s cauliflower-and-saffron version, with salted sardines and toasted crumbs; regional tomato versions also exist.

  • The Sicilian name broccoli refers here to cauliflower, not green broccoli.
  • Salted fish, raisins, pine nuts and saffron flavour the stirred cauliflower sauce.
  • Muddica atturrata, toasted breadcrumbs, supplies the final crunch.

Technique: bucatini with cauliflower, saffron and toasted crumbs

Mash some cauliflower while leaving small pieces intact. The sauce should cling to the bucatini rather than sit in watery puddles. Keep the crumbs separate until serving so they remain crisp.

Ingredient notes & swaps

  • Salted anchovies are a documented household alternative to salted sardines; rinse and bone them before using.

The recipe

Pasta con i Broccoli Arriminati

20 min prep30 min cook50 min total4 servings
Scale:

Ingredients

Main

Method

  1. 1

    Cover the raisins with warm water. Boil cauliflower in lightly salted water for 10–12 minutes; lift out, retaining the cooking water.

  2. 2

    Soften onion in 40 ml oil for about 10 minutes. Add sardines and press them into the oil until broken down.

  3. 3

    Drain raisins and add with pine nuts and cauliflower. Dissolve saffron in 60 ml hot cauliflower water and pour it in.

  4. 4

    Stir and squash the florets over low heat for 8–10 minutes, adding water as needed to make a coarse, creamy sauce.

  5. 5

    Toast breadcrumbs in the remaining oil until amber. Boil bucatini in the reserved cauliflower water until just al dente.

  6. 6

    Toss pasta with the sauce and a little cooking water. Finish each plate with the toasted crumbs and pepper.

The version on this page

Palermo’s cauliflower-and-saffron version, with salted sardines and toasted crumbs; regional tomato versions also exist.

  • The Sicilian name broccoli refers here to cauliflower, not green broccoli.
  • Salted fish, raisins, pine nuts and saffron flavour the stirred cauliflower sauce.
  • Muddica atturrata, toasted breadcrumbs, supplies the final crunch.

Cooking it well

Mash some cauliflower while leaving small pieces intact. The sauce should cling to the bucatini rather than sit in watery puddles. Keep the crumbs separate until serving so they remain crisp.

Serving and planning

Serve immediately as a first course. Follow with a Sicilian orange salad or grilled seasonal vegetables.

Ingredient alternatives

Salted anchovies are a documented household alternative to salted sardines; rinse and bone them before using.

Explore the Sicilian cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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