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Broccolo affogato recipe

pragmatic recipe

Broccolo affogato

Although an easy and tasty dish, this recipe is rather unknown outside Sicily. An explanation might be the simplicity, the unbelief so little can create so much. Drowned (affogato) cauliflower is a dish that recalls winter festivities, where food is the protagonist. It is usually served as a side dish but could act as a salad. Some even eat it with pasta. As it often happens in Sicily, the dish is contested between Palermo and Catania. In Catania red wine is used while Palermo uses white. The outcome is different, so try both versions. The adding of pine nuts and raisins make the dish unmistakably Sicilian.
  • Prep Time 15 Minutes
  • Cook Time 45 Minutes
  • Total Time 45 Minutes
  • Serves 4 People
  • Calories 400 kcal


  • 1 cauliflower (about 642 grams)
  • 1 onion
  • 1 glass of wine (red/white)
  • 4 anchovies (fillets)
  • 2 spoons of tomato paste
  • 20 grams of pine nuts
  • 20 grams of raisins
  • olive oil, salt


  1. Cut your cauliflower in even sized florets, wash them thoroughly
  2. Fry your diced onion in a large pan with olive oil
  3. Add the florets, raisins and pine nuts
  4. Leave it on a slow fire for 10 minutes, stirring when now and then
  5. Add the wine and about two minutes later add the tomato paste
  6. Cover the pan and leave it simmering for about 25 minutes


This dish can be prepared with broccoli. Just lower the cooking time. It has a stronger, more decisive taste and may contrast with other dishes. Other possible variations are the adding of olives, the use of tomato sauce instead of paste and parsley. This recipe does not like numbers. Make it your own by trying. Some say that broccolo affogato was one of Goethe's favorite dishes during his Sicilian Travel. 

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