The tomato sauce carries anchovy; the broccoli arrives braised. A gastronomic account from 1931 introduces pasta chi vruoccoli arriminata through that combination of vegetable and fish. Even the brief description gives us something to follow in the kitchen: the broccoli is named together with its cooking technique.
Then the composition widens. Onion, raisins and pine nuts join the sauce, bringing sweetness alongside its savoury anchovy. The interest lies in those particular ingredients sharing a dish, rather than in any single one taking the whole stage.
Sicily’s register of Traditional Agri-food Products records the name as Pasta che vruoccoli arriminàti. The composition belongs to the 1931 account; it does not prescribe every version cooked today. This small historical portrait offers a starting point for exploring Palermo’s cooking, one distinctive dish at a time.