What is “Pasta chi vruocculi arriminati”?
“Pasta chi vruocculi arriminati” is a typical dish from Palermo, Sicily. The term “arriminati” means “mixed” and refers to the way the sauce is combined with the pasta. It is a traditional dish, well-loved for its unique flavor. In other parts of Italy, what we call “broccolo” in Palermo is actually cauliflower. So, for this recipe, we will use cauliflower, not green broccoli. This distinction is important to prepare the authentic “pasta chi vruocculi arriminati” from Palermo.
Ingredients (for 4 people):
- 400 grams of bucatini: The traditional pasta for this recipe is bucatini, which are perfect for holding the sauce. However, you can also use penne or other pasta shapes.
- 1 medium-sized cauliflower (about 1 kg): In Sicily, we call it “broccolo”.
- 50 grams of raisins (uva passa or passolina): This ingredient adds sweetness to the dish.
- 50 grams of pine nuts: To give crunchiness and a characteristic flavor.
- 6 salted anchovy fillets: The anchovies give the dish a strong, savory flavor.
- Extra virgin olive oil: As needed.
- Salt and pepper: As needed.
- 2 sachets of saffron: Saffron colors and perfumes the dish.
- 100 grams of breadcrumbs: For the muddica atturrata, the “poor man’s cheese”.
- 1 large onion.
- ½ tablespoon of tomato paste (optional).
Difficulty: Easy
How to make pasta with cauliflower…
- Prepare the ingredients: Soak the raisins and pine nuts in lukewarm water. Clean the cauliflower, separate the florets, and boil them in salted water for about 8-10 minutes, until slightly al dente. Reserve the cooking water.
- Sauté the onion: Finely chop the onion and sauté it in a pan with some olive oil.
- Add the anchovies: Crush the anchovy fillets in the pan with a wooden spoon until they become a paste. Add the drained raisins and pine nuts, and let them flavor for a few minutes.
- Add the cauliflower: Add the boiled cauliflower and sprinkle with freshly ground pepper.
- Add the saffron: Dissolve one sachet of saffron in a little of the cauliflower cooking water and add it to the sauce. Cook for about 5 minutes, stirring well.
- Cook the pasta: Cook the bucatini in the reserved cauliflower water.
- Prepare the muddica atturrata (optional): In a small pan, toast the breadcrumbs with some olive oil until golden and crispy. This will add a special touch to the dish.
- Combine the pasta and sauce: Drain the pasta al dente and add it to the sauce. Add the other sachet of saffron and mix well. Sauté in the pan to blend the flavors.
- Serve: Serve the pasta hot, with some extra sauce and the muddica atturrata (if used) on top. Some people also like to add a bit of grated pecorino or Parmesan cheese, but the traditional Palermitan recipe does not include it.
Tips:
- The cauliflower: The cauliflower should not be overcooked; it should remain slightly al dente. The cauliflower cooking water is essential for cooking the pasta, so do not throw it away.
- The mixing (“arriminare”): It is important to mix the ingredients well during cooking, lightly crushing the cauliflower florets to create a sort of ragù. This is the action that gives the dish its name.
- Variations: Some people add a little tomato paste to the sauce for a richer flavor, and some add crumbled sausage with the salted anchovies.
- The muddica atturrata: This ingredient, also called the “poor man’s cheese”, is a traditional addition that gives the dish crunchiness. You can flavor it with garlic or parsley.
- Chili pepper: If you like, you can add a pinch of chili pepper at the end for an extra kick.
I hope this detailed explanation is useful for preparing an authentic “pasta chi vruocculi arriminati” at home!
