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Broccolo arriminato – cauliflower pie recipe

Pragmatic recipe
Penne with broccolo arriminato

Broccolo arriminato

Broccolo ‘arriminato’ is the best recipe to take the autumn blues away. This exquisite dish has a privileged place in the Sicilian soul. Arriminato is the Sicilian word for mixing.  Very few recipes represent and recall a feeling so strong as this one does. It can be make with white cauliflower. This is standard recipe, make it your own though. It is not only a good way to prepare cauliflower, it is an excellent way to please your diners.

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 400 kcal


  • 1 cauliflower
  • 400 grams of pasta
  • 1 onion
  • 5 anchovy fillets
  • 100 grams of tomato sauce
  • 50 grams of breadcrumbs
  • 1 spoon of raisins
  • 1 spoon of raisins, 1 of pine nuts
  • safrron
  • salt, olive oil


  1. Fill a pot with abundant water. Make sure your cauliflower will fit in without spilling over. Do not salt the water
  2. Clean your cauliflower, cut same sized florets and wash. Add them to the boiling water for 15 minutes
  3. toast the breadcrumb till golden brown
  4. Fry the sliced onion in olive oil, add saffron, raisins and pine pits
  5. Use a skimmer to transfer the cauliflower to the pan. Add the tomato sauce and a cup of cooking water
  6. Add two teaspoons of salt to the water, then the pasta
  7. Transfer the pasta at three quarter of the cooking time to the pan and stir. Add cooking water when dry
  8. Serve with the toasted breadcrumbs


Broccolo arriminato contains many ingredients that characterise Sicilian cooking. Sweet, slightly sour raisins. The unmistakably dept and warmth of tomato paste. Umami all over the place with anchovy fillets. And last but not least: the crunch of toasted breadcrumb. Comfort food: This recipe has many variations, regional and personal ones. There is some trifling discussion on the use of tomato in this recipe. Some use half a spoon of tomato paste instead of sauce while others do not use tomato at all. Same goes for the use of cheese. It is up to you. And let us know if something good comes out.The oven-baked version, when the pasta  is poured in an oven tray and baked for 15 minutes is magnificent. 

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