Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Hearty Sicilian Broth with Pasta and Broccoli: A True Comfort Classic
Learn how to make this traditional Sicilian pasta and broccoli broth — a warming dish that’s perfect for cosy evenings.
📖 What is it
Learn how to make this traditional Sicilian pasta and broccoli broth — a warming dish that’s perfect for cosy evenings.
🛒 Ingredients
- ✓ 400g short pasta (smooth or ridged ditalini)
- ✓ extra virgin olive oil
- ✓ 150g pork rind
- ✓ 50g cooked ham, diced
- ✓ 2 garlic cloves
- ✓ half a tablespoon of lard
- ✓ 1 broccoli
- ✓ 1 tablespoon tomato purée
- ✓ toasted breadcrumbs
- ✓ aged Sicilian pecorino, grated
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Dive into the authentic aromas of Sicily with this comforting pasta and broccoli broth. Ideal for chilly days, this simple yet flavour-packed recipe harks back to old-fashioned kitchens where wholesome ingredients come together to create a warm, nourishing hug in a bowl. The rich broth fills your home with inviting scents, while fresh broccoli adds a vibrant splash of green and a healthy touch, celebrating the island’s rustic culinary heritage.
👨🍳 Preparation
- 1
Chop the pork rind into small pieces, clean it well, then simmer in salted water.
- 2
Gently fry the diced ham with garlic in the lard and extra virgin olive oil.
- 3
Add the trimmed and chopped broccoli, tomato purée, salt, freshly ground pepper, and the pork rind along with its broth.
- 4
Once the broccoli is tender, stir in the pasta cooked until just al dente.
- 5
Serve the soup piping hot, draining off any excess broth, and sprinkle generously with grated pecorino and toasted breadcrumbs.
💡 Tips and Variations
- •
For a little extra kick, try adding a pinch of freshly chopped chilli — it brings a lively, spicy note.
- •
If you prefer a meat-free version, swap the pork rind for cooked white beans to keep the dish creamy and satisfying.
- •
Use a Sicilian durum wheat short pasta like ditalini or tubetti for the perfect texture that holds onto the broth beautifully.
- •
To boost the umami, stir in a tablespoon of grated pecorino just before serving — it enriches the flavour without weighing the dish down.
📦 Storage
- • Store the soup in an airtight container in the fridge for up to 48 hours to keep it fresh and flavoursome.
- • If making ahead, freeze in individual portions — it keeps well for up to a month. Defrost slowly in the fridge before reheating.
- • Reheat gently on the hob, stirring occasionally to prevent the pasta from overcooking or the broth from reducing too much.
🍷 Pairing
Pair this soup with a Sicilian red like Nero d'Avola, whose fruity notes and smooth body complement the robust flavours beautifully. Alternatively, a light, fresh Frappato offers a pleasant contrast. For something from outside Sicily, a young Chianti or a delicate Pinot Noir are excellent choices to balance the richness of the broth.
Making this pasta and broccoli broth is like bringing a slice of Sicily right to your table — full of genuine flavours and heartfelt tradition. I warmly encourage you to give this recipe a go, share it with your loved ones, and let yourself be wrapped up in the cosy comfort of a dish that tells stories of family and the land. Here’s to a delicious journey through Sicilian tastes — enjoy every spoonful!
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