Sicilian cuisine offers countless ideas to make your vegetables succulently delicious. The recipe for broccolo affogato is an ancient one, handed down for generations. Known in the local dialect as rocculu affucatu, or “drowned broccoli,” it fills the kitchen with an unmistakable aroma. In Catania it’s prepared for national holidays, but not only. It can also be made as a side dish, a vegetarian main course, or as a dressing for pasta. It’s also used as filling for the schiacciata siciliana, a sort of vegetable pie. Every woman adds some tiny family secret to the official recipe. What’s certain is that there is usually no shortage of toma (or tuma) – a traditional Sicilian cheese – black olives, and red wine.
The recipe for broccoli affogato
Take a head of broccoli, wash it and divide it into small florets. Peel two medium onions and slice them. Cut the toma into thin slices. If you’re unable find this cheese, you can use a soft one in its place. On the bottom of a saucepan place a layer of broccoli, salt, pepper, a layer of onion and finally a layer of cheese. Proceed like this until the ingredients are finished. Cover with a drizzle of extra virgin olive oil, then place the lid on top, cooking on low heat for 10 minutes. Remove the lid, add the black olives, then immediately a glass of red wine.
Local Sicilian wines are perfect: Nero d’Avola, Nerello Mascalese, Nerello Cappuccio. Let it evaporate and cook for 25 minutes. Broccoli affogato is delicious served at room temperature or cold. Avoid serving when it is too hot. Of course there are variants from one family to another, which include the addition of anchovies or pieces of sausage. All you have to do is experiment.
