Pasta with broccoli arriminati


A dish with an intense and decisive flavor. Pasta with vruoccoli arriminati is one of the typical Palermo dishes, poor but with a rich flavor.

The term “arriminato” indicates the mixing of the broccoli-based condiment, sweetened by onion, raisins and pine nuts, colored and perfumed by saffron and salted sardines. All accompanied by a generous sprinkling of “muddicca atturrata“, that is toasted breadcrumbs, the so-called “poor man’s cheese”.

But be careful! A clarification needs to be made. What we Sicilians call “broccoli”, in reality for the rest of Italy is cauliflower, which can be cooked “in white” or with tomato extract

Allow the raisins and pine nuts to soften in warm water. Meanwhile, boil the broccoli in salted water, keeping the cooking water to cook the bucatini. Finely chop the onion to sauté it in a pan and, as soon as it turns golden, add the salted sardines, raisins, pine nuts, boiled broccoli and saffron. When the bucatini is al dente, add the sauce to the pasta. Finally, sprinkle with atturrata muddica and enjoy your meal!

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Duration of preparation



  • Maccheroni or bucatini: 400 g.

  • Medium sized broccoli: 1

  • Onion: 1

  • Salted sardines: 4

  • Extra virgin olive oil

  • Salt

  • Pepper

  • Saffron: 2 sachets

  • Bread crumbs: 100 g.

  • Raisins: 50 g.

  • Pine nuts: 50 g.