Italian Noodle Vruoccoli Arriminati
Long -term cooking and stirring stirring will make broccoli decompose into a rich sauce.
The staple food of Sicily Food Storage House-Phoenix, raisins, pine nuts, saffron and bread crumbs-reached a typical salty and sweet balance under the influence of North Africa.
Throwing pasta and grilled bread dandruff can help achieve perfect noodle coating sauce consistency, and sprinkle the same bread chips to make the made of pasta crispy.
Sicilian cuisine is famous for its salty, sweet and sour taste, which proves the huge impact of North Africa and Spain on the island for hundreds of years. In order to produce a variety of flavors, Sicily’s chefs turned to food storage rooms such as phoenix tail fish, saffron, pine nuts, raisins and bread crumbs. In the capital of the region, Palermo, these three staple foods are obvious among the three pasta: Pasta Con Le Sarde (Salian Salian Places), C’Ananciuva E Muddica Atturrata (an AN fish and grilled bread chips Italy Italy Noodles), and the pasta Vruoccoli Arriminati (stirred Italian noodles and broccoli).
For the pasta, the pasta, which is deliberately cooked, makes this dish different. Do not confuse broccoli. The “Vruocculu” in Sicily’s “broccoli” or Palermo dialect is what we call broccoli. Its peak season is autumn. Although most types of broccoli can be used for this recipe, the ideal is the light green variety like Romanesco.
First of all, cut the head of cauliflower into small flowers, and then boil in salt water until they become tender enough to crush with wooden spoons to start this process. Then add them to a frying pan. In this frying pan, the chopped onion and the tail fish in the olive oil are cooked gently. Put the water for you to cook broccoli and the familiar raisins. The grilled pine seeds and a small hand of saffron are put into the pot, and then boiled everything. At this stage, cooking water is doing a lot of heavy work: it helps to break down cauliflower, make the raisins full, and make the saffron bloom and soften the pine seeds. It’s “marching” or exciting.
Salvatore also suggested adding a handful of fennel pollen to supplement the scent of saffron.
When the seasoning is boiling, start working with a wooden spoon, stir, sprinkle sugar, and beat small flowers, to induce them to decompose and thicker the liquid in the pot, forming a dense and dense consistency. In this case, you can cook pasta until the same broccoli boiled water. Short tube cigars or long bucatini are your choice. Use sauce to cook the pasta in the pan, throw a small amount of bread crumbs at the last moment, make the sauce stronger, and then sprinkle each part to the end for fine treatment. The sweet taste of broccoli exudes the taste of pine nuts and raisins. The delicious phoenix fish does their business in the background. Even if it is close to Palermo, a taste will tell you that this is a Italian noodles different from other vegetables. Essence
Recipe raw material
For grilled bread dandruff:
225 grams (8 ounces) bread, cut into a block of 3/4 to 1 inch (see the comment)
1 tablespoon (15ml) virgin olive oil
1 small head (1 1/2 to 1 3/4 pounds; 700 to 800 grams) Caofan, preferably green romanesco, cut into 1 to 2 -inch small flowers
1/4 cup (60 ml) Virgin olive oil
1 small (4 ounces; 115 grams) yellow onion, chopped
5 Cho fish fillets (15 grams)
2 tablespoons (30 grams) Golden raisins
2 tablespoons (30 grams) pine nuts, grilled slightly
A small amount of saffron line
Pinch fennel pollen (optional)
340 grams (12 ounces) short pipe -shaped dried noodles (such as SEDANI or Tongxin Fan) or long pasta (such as Bucatini)
1/2 cup (60 grams) baked bread crumbs, separate
If you use fresh or old bread,
Adjust the oven rack to the middle position, and then preheat the oven to 325 ° F (165 ° C). (If you use a completely old bread, skip the baking steps.) Arrange the bread single layer on the baking sheet and bake for 20 to 30 minutes until it is completely dry. Take it out of the oven and cool to room temperature for about 5 minutes. Transfer the bread to the bowl of the food processor (placed on the side, but do not clean the baking trays on the edge), and the pulse is pulsed until it is broken into a small debris. Be careful not to overly process it into a fine powder with 8 to 10 pulse.
Mix the bread crumbs and 1 tablespoon (15ml) oil in a large pot, cook with low heat, stir and beat from time to time until 8 to 10 minutes until it is crispy and golden yellow. Season with salt gently. Move the grilled bread crumbs to the retained baking sheet, spread it into a uniform layer, and cool to the room temperature. Wipe dry the pan. After cooling, leave 1/2 cup (60 grams) bread crumbs in the Italian noodles, and then transfer the remaining bread crumbs to a closed container for future use. The extra bread crumbs can be stored at room temperature for 2 weeks.
Boil a pot of salt water at high temperature. Add broccoli, boil quickly, stir from time to time, until the small flowers are very tender, and the peeled knife is poked at the thickest part of the stem ends without resistance. Dragon out the cauliflower with spoil skimpy dregs, fine net filters or spoons, while keeping boiling water in the pot. Transfer cauliflower to a bowl or plate and place it aside.
At the same time, heated 1/4 cup (60ml) oil in the empty frying pan until sparkling. Add the onion, add salt gently, and cook it, and cook it frequently until it becomes soft but not brown, lasting for 5 to 7 minutes. Add the phoenix tail fish, cook, stir, occasionally break the phoenix fish with a wooden spoon until the phoenix fish dissolves for about 4 minutes.
Cooking water reserved with 1 cup (240 ml), raisins, pine nuts, saffron and fennel pollen (if used) are added to the frying pan. Season with salt slightly, quickly cook with medium heat, cook with a wooden spoon, stir and break the cauliflower until the small flowers are decomposed into a thick yellow seasoning (thanks to the saffron), 8 to 10 minutes should be 1/4 cups as needed for 8 to 10 minutes. (60 ml) Increased the incremental cooking water to ensure that there is enough liquid in the pot to coax cauliflower to decompose into a dense consistency.
At the same time, cook the pasta in the boiling water pot used to boil cauliflower until the Italian surface does not stick to the tooth powder (2 minutes less than the packaging indicator). Use the culinary bucatini with a pliers) to transfer the pasta with 1/2 cup (120 ml) noodle cooking water to the sauce. Alternatively, drain the pasta with a colander or fine net filter to ensure that at least 1 cup (240 ml) of pasta is preserved.
Heat the heat at high calories, then quickly cook, stir and stir until the pasta does hard, and further decompose the cauliflower, so that the sauce and the lid of the noodles and the pot on the edge of the pot are about 2 minutes; Add more pasta cooking water to achieve the required consistency.
Move it from the fire, add half of the bread dandruff (1/4 cup; 30g), and then mix well. The pasta should be coated, but do not swim in the sauce (the sauce will continue to become tight when serving and serving). If the pasta is too dry, you can use more pasta water to adjust the consistency of the sauce. Open the pasta into each edible bowl, sprinkle with the remaining bread crumbs, and then eat it immediately.
For grilled bread dandruff: