Broccolisiciliano Recipes

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SICILIAN BROCCOLI AND DITALINI



Sicilian Broccoli and Ditalini image

This is a wonderful and easy vegetable&pasta recipe that my family has been making for ages. We use only fresh broccoli and I have added bullion cubes to enhance the flavor. I hope you try this delicious and healthy dish.

Provided by FoodFromSicily

Categories     One Dish Meal

Time 20h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 large fresh broccoli
1 whole garlic clove
1 large onion
1/4 cup extra virgin olive oil
6 bouillon cubes (Use vegetarian bouillon to make this recipe vegetarian.)
fresh black pepper (to taste)
parmesan cheese (to taste)
1/2 lb ditalini (or small shells)
6 cups water

Steps:

  • Place in a dutch oven or a large deep frying pan:.
  • Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
  • Clean and trim broccoli and cut into 2" pieces.
  • Add cut broccoli to garlic and onion.
  • turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
  • Simmer until broccoili is still slightly crunchy and add pasta.
  • Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
  • cook until pasta and broccoli are both tender and most of the water is absorbed.
  • turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
  • You can garnish with lemon if you like.

BROCCOLI SICILIANO



Broccoli Siciliano image

This has been a comfort dish for me for years. Different from the broccoli side dishes that call for cream soup (I love them, too!), this one has a buttery Parmesan sauce that goes great with the broccoli. The oregano is the secret ingredient that makes this dish. This can also makes a satisfying meatless entree. Note: this can be a terrific main dish using rigatoni noodles.

Provided by Roxygirl in Colorado

Categories     Pasta Shells

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs broccoli florets (fresh)
1/2 lb small shell pasta
1 cup fresh mushrooms
1 cup tomatoes, seeded and chopped
1/2 cup parmesan cheese, grated
1/2 cup butter (you can decrease to 1/4 cup if desired)
1 teaspoon dried oregano
salt and pepper

Steps:

  • Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
  • Add pasta and cook until al dente.
  • Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
  • Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
  • Cook 2 to 3 minutes until blended.
  • Makes 6 side dish servings.
  • Note: you can double this recipe.

Nutrition Facts : Calories 363.4, Fat 18.9, SaturatedFat 11.4, Cholesterol 48, Sodium 281.2, Carbohydrate 38.3, Fiber 1.8, Sugar 1.8, Protein 13.5

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

SICILIAN "DROWNED" BROCCOLI



Sicilian

Categories     Cheese     Onion     Vegetable     Side     Sauté     High Fiber     Broccoli     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

2 pounds broccoli
1/2 cup olive oil
2 large white onions, thinly sliced
6 tablespoons chopped fresh parsley
4 ounces caciocavallo or sharp provolone cheese (about 3/4 cup), finely diced
16 brine-cured black olives (such as Kalamata), pitted, coarsely chopped
10 anchovy fillets, chopped
3/4 cup dry red wine

Steps:

  • Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and sauté until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes.
  • Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve.

SICILIAN-STYLE BROCCOLI RABE



Sicilian-Style Broccoli Rabe image

This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!

Provided by iMakeItRainInTheKitchen

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch broccoli rabe, ends trimmed
2 tablespoons olive oil, divided
1 clove garlic, very thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons water
¼ teaspoon kosher salt

Steps:

  • Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
  • Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3 g, Fat 6.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 137.3 mg, Sugar 0.7 g

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