Frascatula is an historical “cucina povera” recipe typical of central Sicily and loved in the course of the winter months. This Sicilian polenta with broccoli is made with durum wheat semolina cooked in the identical water used to boil the broccoli and is solely flavored with garlic, pink chili flakes, a drizzle of olive oil and grated Pecorino cheese. The proper chilly climate consolation dish!
This Sicilian polenta with broccoli is called frascatula in Sicily. Derived from the French phrases “flasque” which means delicate which completely describes this dish.
Frascatula consists of polenta made with durum semolina, as an alternative of the standard cornmeal, and mixed with greens. This historical Sicilian dish was historically vegetarian however some fashionable variations add pancetta or sausage sautéed together with the greens.
Should you take pleasure in polenta in any manner: delicate and creamy oven baked polenta; layered polenta lasagna; or as a mattress for chicken cacciatore or osso buco, you’ll little doubt take pleasure in Sicilian frascatula.
Polenta with broccoli is an ideal instance of peasant meals. It’s thick, creamy and satifying and precisely the kind of dish you need to cozy up with on a chilly January day. And better of all it is prepared in lower than half-hour!
Variations of Frascatula
The components used for frascatula, often known as piciocia or picciotta, range all through completely different cities in central Sicily.
Some examples of grain used, aside from durum wheat, embody an historical grain referred to as timilia or floor dried legumes equivalent to chickpeas, fava beans or cicerchie. That is an historical legume in style in southern Italy referred to as grass peas and sometimes described as a cross between chickpeas and lentils.
Cornmeal flour can also be used, for those who choose, instead of durum wheat.
Different greens that could be used embody: cauliflower; swiss chard; cicoria; borage; wild asparagus; rapini in addition to wild fennel typically used as a garnish.
The best way to serve leftover frascatula
Should you occur to have leftover frascatula, switch it to a large shallow meals container and refrigerate it. The next day minimize it into squares, dredge in flour, pan fry it in olive oil till crisp and golden and luxuriate in!
Ingredient Record
- Durum wheat semolina
- Broccoli: divided into florets
- Olive oil
- Garlic
- Dried chilies: elective
- Salt
- Grated Pecorino (or Parmigiano) cheese: (elective) for serving
The next are step-by-step directions with pictures to information you thru this recipe. Please scroll to the top of this submit for the detailed printable recipe card.
Step by Step Directions
1. Put together the broccoli
-Separate broccoli into florets, rinse nicely, and boil in salted water for 7-10 minutes (relying on how delicate you want your greens).
-Don’t drain the cooking water!
-Switch the broccoli to a skillet with olive oil, minced garlic and pink chile flakes. Cook dinner, stirring, for a couple of minutes whilst you put together the polenta.
2. Cook dinner the polenta
-In the identical water used to boil the broccoli, scale back to medium low warmth and slowly pour the durum wheat semolina into the water utilizing a whisk to stir and guarantee there are not any lumps.
-Add the broccoli to the polenta and prepare dinner, stirring often, till the combination is thick and creamy.
-Serve scorching with a drizzle of olive oil and grated cheese (elective) on the desk.
Recipe Notes
-The durum wheat semolina could also be changed with cornmeal.
-Change the broccoli with different greens of your selection equivalent to cauliflower; swiss chard; rapini; asparagus or cicoria.
Preserve leftovers refrigerated for as much as 3 days.
Minimize into cubes, dredge all sides in flour and pan fry in olive oil roughly 2 minutes per facet till golden and crisp.
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Servings: 4 servings
Energy: 292kcal
Directions
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Add water to a medium sized sauce pan and convey to a boil.
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In the meantime, separate broccoli into florets and rinse nicely.
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When the water involves a boil add 1 teaspoon salt and the broccoli. Decrease to medium warmth and prepare dinner till desired degree of doneness: about 7 minutes if you’d like the broccoli to retain some chew to it or 10 minutes for delicate broccoli.
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In the meantime, warmth 3 tbsp. olive oil in a medium sized skillet. Add minced garlic and pink chili flakes and prepare dinner for 1 minutes.
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Use a slotted spoon to switch the broccoli to the skillet and add a pinch of salt. DO NOT drain the broccoli cooking water!
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Cook dinner over medium warmth, stirring sometimes, whilst you put together the polenta.
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Slowly pour the durum wheat semolina into the water and whisk to make sure there are not any lumps.
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Cook dinner, stirring nearly continually, for five minutes.
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Add the broccoli to the polenta and prepare dinner, stirring for 10 extra minutes till the combination is thick and the broccoli has nearly melted into the polenta. Style and add extra salt if wanted.
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Serve scorching with a drizzle of olive oil and grated Pecorino (if desired) on the desk.
Notes
-The durum wheat semolina could also be changed with cornmeal.
-Change the broccoli with different greens of your selection equivalent to cauliflower; swiss chard; rapini; asparagus or cicoria.
Storage
Preserve leftovers refrigerated for as much as 3 day.s
The best way to serve leftovers
Minimize into cubes, dredge all sides in flour and pan fry in olive oil roughly 2 minutes per facet till golden and crisp.
Diet
Energy: 292kcal | Carbohydrates: 33g | Protein: 8g | Fats: 16g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Sodium: 910mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 101mg | Calcium: 67mg | Iron: 2mg
