Bucatino chi Vrocculi Arriminati and muddica atturrata

Undisputed prince on the stalls of Sicilian markets and undisputed actor of inviting yellowish green stacks, U vruocculu, holds a place of absolute interest in the gastronomic preparations of this period of the year.

The term derives from the Palermo dialect that could suggest the classic green broccoli, in reality for the Sicilians it is nothing more than the classic cauliflower. Cauliflower is characterized by a fairly pronounced inflorescence that can take on different shades, depending on the varieties purchased. Crunchy leaves, rigid inflorescences and bright color, no blackening, are the signs that distinguish a quality product.

A BIT OF HISTORY

Dish of undisputed peasant origin, and a characterizing element that is linked to the childhood of many, is what the Sicilians call “fetu ri vrocculi”. But all this became bearable in anticipation of the delight that came out of that ingredient at the end of the cooking process.

Pasta with vruoccoli arriminata together with pasta with sardines and baked anelletti, is one of the excellences of Palermo cuisine and bucatini are the right choice for the preparation of this recipe, keeping the succulent sauce tied. The term “arriminato” means mixed, amalgamated.

In fact, the continuous stirring during the cooking phase allows to obtain that creamy consistency much appreciated by good gourmets. In order to understand the goodness of this important ingredient, we need to refer to an old saying of the Palermitan housewives, which can make us understand how important is consumption in the winter months, it says:

“Will Vuliti make your husbands die? Give us to eat vruoccoli nta states! “.

To complete the goodness of this dish, there is the much-vaunted “muddica atturrata”, obtained by toasting breadcrumbs in a pan with a drizzle of extra virgin olive oil and a pinch of salt. Muddica atturrata has always been defined as “the poor man’s cheese” since the dawn of time, this spectacular Sicilian preparation.

Ingredients for 4 people:

320g of bucatini
1 small vroccolo
½ onion
1 tablespoon of tomato abstract
30g of pine nuts
30 gr of raisins
3dl extra virgin olive oil
70g of breadcrumbs
1 small jar of anchovies in oil
Salt and Pepper To Taste

Method

Boil the whole broccoli in salted water.
Drain it well and set aside the cooking water, crush it into small pieces.
Place the pine nuts in a hot pan and let them brown slightly.
Add plenty of oil, the finely chopped onion and the drained anchovies.
When the onion is cooked, add half a ladle of the cauliflower cooking water and the tomato extract.
At this point, adding the broccoli and a couple of ladles of cooking water
Season with salt and pepper and cook until the sauce returns the oil.
In a pan pour a teaspoon of oil, breadcrumbs and a pinch of salt and stir constantly until it takes on a nice brown color.
Cook the bucatini al dente in the cauliflower broth.
When the pasta is cooked, drain it and add it to the sauce
Serve, completing with toasted breadcrumbs and serve steaming hot.

Mariano Carbonetti

Technician of the Anthropological traditions of the Mediterranean