Print Options:

Sicilian-style Garlicky Broccoli Rabe like Cavuliceddi

Sicilian-Style Garlicky Broccoli Rabe like

Garlicky broccoli rabe, is it like “Cavuliceddi” tonight? In Naples, they are called friarielli; in Tuscany, they are named rapini. The destiny of this delicious vegetable is to be fried, hence the name of friarielli. In fact, the Neapolitans wash the vegetables and throw them directly in the pan with the oil.

In Alcamo (my town), “cavuliceddi” is a side dish for sausage cooked in a pan with oil or roasted, but it can also be eaten alone or with pasta. They are vegetables that grow spontaneously, especially in the winter or early spring. As a child, I remember one gentleman who went to pick them up early in the morning and sell them on the street. My mother looked out the window and lowered the basket attached to a rope, and the gentleman filled it with a few pennies.

In the absence of cavuliceddi, broccoli rabe is an excellent substitute for preparing this side dish with equally impressive results.

I prepared them not with the Neapolitan recipe but as if they were cavuliceddi.

Sicilian-Style Garlicky Broccoli Rabe like “Cavuliceddi”

The broccoli rabe must have thin and firm stems with closed inflorescences of dark green color. The edible parts are the florets that must be very tender and present small green flowers.

It is essential to clean them carefully. First, the hard parts of the stem and the large leaves must be removed. Then, the soft florets must be selected and well-washed under running water until any soil residue has been completely washed off.

Sicilian-Style Garlicky Broccoli Rabe like “Cavuliceddi”

I made them blanch and then fried them as my mother taught me for the cavuliceddi, with garlic, anchovies, and black olives ( you can also add a little dried tomato).

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 4
Best Season Summer
Description

Sicilian-style garlicky broccoli rabe, known as "cavuliceddi" in Sicilian dialect, is a delicious and flavorful dish that highlights broccoli rabe's vibrant taste with garlic's bold flavors.

Ingredients
  • 2 bunches of broccoli rabe
  • 1 garlic (minced)
  • 6 anchovy fillets coarsely chopped
  • 8 kalamata olives
  • 4 tablespoons extra virgin olive oil
  • 2 chopped dried tomatoes
Instructions
    • Thoroughly wash the broccoli rabe under running water after removing the hard part.
    • Bring a pot full of salted water to a boil.
    • Pour the broccoli and cook for 10 minutes.
    • Once cooked, remove the broccoli from the water and let them dry.
    • Cover a large pan with olive oil.
    • Add the garlic, pepper, and anchovy fillets, coarsely chopped.
    • Bring over medium heat; don’t let the garlic burn, and it doesn’t even have to turn brown.
    • Pour the broccoli rabe so that it mixes with the oil, and cook over high heat for 10 minutes, stirring occasionally.
    • Pour the olives and, if you want, the dried tomatoes and cook for another 5 minutes.
    • They are ready as a side dish to your sausage or alone.
Keywords: Sicilian-style garlicky broccoli rabe