Smoked Broccoli

Name: Brocculi Affucati
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 kg di broccoli; 1 bicchiere d’olio d’oliva; 1 cucchiaio d’aceto aglio; sale

Brocculi Affucati

Sicilian broccoli slowly cooked with garlic, oil, and vinegar, served hot as a side dish.

4 servings

Easy

Sicily

EasySicily

Smoked broccoli is a Sicilian side dish with a bold character, perfect for completing a lunch or dinner with a simple yet hearty preparation. Covering the broccoli highlights the tender florets and leaves, making them soft and moist, while olive oil enhances the vegetal flavor and garlic adds a distinct aromatic note. Vinegar, added at the end, adds a lively acidity that lightens the sauce and defines the dish without overpowering the vegetables. The technique requires a moderate flame, frequent stirring, and careful management of the water, so the broccoli softens without burning and the sauce remains flavorful. Served piping hot, they can accompany main courses or become a condiment for vermicelli, in a version without vinegar and with black pepper. This preparation is typical of Sicilian cuisine.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the broccoli

Clean the broccoli, removing the tough parts and selecting only the most tender florets and leaves. Wash them thoroughly and let them drain without drying them completely: the residual water will be used during cooking. When finished, you should be left with whole, tender pieces, free of impurities and ready to be added to the sauce.

Prepare the garlic

Pour the olive oil into a skillet roomy and add some clove of garlic cut into pieces. Heat over medium heat and leave gently sauté until the garlic becomes transparent and releases its aroma, without letting it darken: a deep golden color would make the taste more bitter.

Add the broccoli

Add the broccoli still dripping with water directly into the skillet. SaltStir to distribute the oil and seasonings, then cover with the lid. The moisture from the broccoli will begin to steam, and the bottom should be moist, without burning or drying out.

Cook slowly

30 min

Continue cooking over medium heat Cook for about 30 minutes, stirring frequently to prevent the broccoli from sticking to the bottom. As the moisture decreases, add a ladleful of water. Continue cooking until the florets and leaves are tender and the liquid has reduced to a flavorful sauce.

Deglaze with vinegar

Pour the vinegar over the tender broccoli and briefly increase the heat to evaporate quickly. Stir carefully until the vinegar's pungent aroma fades and the sauce is well combined. The dish is ready when it remains moist and fragrant, without excess liquid.

Serve very hot

Serve the smoked broccoli piping hot and use it as a side dish. Serve immediately after cooking, while it's still soft, moist, and coated in the garlic and vinegar dressing. To season the broccoli, vermicelli, omit the vinegar and add black pepper according to the procedure indicated.

Chef's Tips

The editorial team recommends adding the broccoli while it's still dripping wet and keeping it covered: the moisture promotes tender cooking without drying out the bottom.