Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Black Broccoli in the Pan: A Bold and Comforting Sicilian Side
Discover this quick and flavour-packed Sicilian black broccoli dish - rich with cheese, olives and red wine, perfect with both meat and fish.
🛒 Ingredients
- ✓ 1 kg black broccoli
- ✓ 500 g black olives
- ✓ 6 fresh spring onions
- ✓ Small bunch of parsley
- ✓ 50 g Sicilian pecorino with pepper
- ✓ 50 g caciocavallo
- ✓ 40 g anchovy fillets in oil
- ✓ 3 glasses red wine
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Black broccoli cooked gently in a pan is one of those dishes that truly captures the soul of Sicilian home cooking. Deep, savoury and wonderfully rustic, it combines tender greens with sweet young onions, robust red wine and the irresistible richness of local cheeses.
Passed down through generations, this comforting recipe sits beautifully alongside both fish and meat, thanks to its bold flavours and generous handful of olives. Perfect for winter evenings, when the kitchen fills with the warm aroma of braised vegetables and melting cheese, it’s a dish that brings Sicily straight to your table.
👨🍳 Preparation
- 1
Soften the spring onions in plenty of extra-virgin olive oil in a large pan.
- 2
Add the parsley and broccoli florets and continue cooking.
- 3
Halfway through, add chopped anchovies, diced caciocavallo and pecorino, the olives, a little salt and freshly ground black pepper.
- 4
Pour in the red wine, cover and cook over a medium heat until the wine has fully evaporated.
- 5
Serve the black broccoli hot.
💡 Tips and Variations
Swap the pecorino for tuma, a young Sicilian cheese, if you prefer a milder flavour.
For a lighter version, simply leave out the anchovies.
📦 Storage
- • Store in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan, adding a splash of water if needed.
- • Do not freeze to preserve the best texture.
🍷 Pairing
Enjoy alongside a glass of Cerasuolo di Vittoria - a fruity, elegant Sicilian red that complements the richness of the dish beautifully.
Thank you for exploring this bold and comforting Sicilian classic. I hope you’ll try it soon and enjoy every fragrant, flavourful forkful. Buon appetito!
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Bastaddi Affucati: Sicilian ‘Smothered’ Cauliflower for the Festive Table Side Dishes and Vegetables Christmas Recipes Quick RecipesA rich, slow-cooked Catanese cauliflower dish layered with olives, anchovies and pecorino - a true winter celebration classic.
-
Sicilian Aggrassato Lamb: A Slow-Cooked Classic for Sunday Feasts Easter Recipes Main Courses Meat First CoursesTender lamb simmered with potatoes, herbs and wine - a soulful Sicilian dish perfect for Easter or any special gathering.
-
Sicilian Artichokes in Tomato Sauce - A Rustic Mediterranean Favourite Quick Recipes Main Courses Meat Main CoursesDiscover these hearty Sicilian artichokes gently simmered in a rich tomato sauce - a comforting, flavour-packed dish perfect for sharing.
-
Bucatini with Swordfish Tomato Sauce - A Taste of Sicilian Summer First Courses Seafood First Courses Quick RecipesA vibrant Sicilian pasta dish where tender swordfish, sweet cherry tomatoes and fragrant herbs come together in a sunshine-filled Mediterranean sauce.
-
A Burst of Flavour: Pasta with Ricotta and Saffron Cream First Courses Quick RecipesDiscover this silky pasta in ricotta and saffron cream - a simple yet flavour-packed Sicilian dish perfect for sharing.