Finely mince the broccoli. It can be boiled or uncooked, but it should be well dried. Season to your liking.
Knead the flour with water, salt, olive oil and sourdough. As the bread dough must be very soft, leave it to rise properly.
Delicately roll out the dough and stuff with the minced broccoli. Wrap them and bake them in the pre-warmed oven (200°) for 10 or 15 minutes.
Serve warm.
It’s better to slightly boil the broccoli and drain it before mincing it.
Pour a drizzle of extra virgin olive oil on the rolled out dough.
Recipe Notes
Contributor: Giuseppe Ingrasciotta, 84
Place: Triscina, Castelvetrano (Trapani).
Personal Backgroud:
He’s in retirement. He loves cooking traditional meals.
Recipe’s Personal Background
How did you learn this recipe?
I learned from my parents, when I was younger.
Is there some memory/historical event connected to this recipe?
No, not specifically connected to it, but it reminds me when it was explained to me (so when I was younger).
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
It is a typical recipe prepared within the family. It represented a convivial moment of sharing
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
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Season (season this food is linked to)
Given that the dough is stuffed with broccoli, in order to use fresh broccoli this recipe should be prepared during autumn and winter.
Ingredient
Nutritional Importance
Health Benefits
Broccoli
It is made up of 53% proteins, 7% lipids and 40% carbohydrates.
Full of folic acid, vitamins and mineral salts, broccoli are great antioxidants for body.
Durum Wheat Flour
Made up of 14% proteins, 1% lipids and 85% carbohydrates.
Energy long term source.
Onion
Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Pork Sausage
Sausages are high in proteins but also in saturated fat. It also contains trans fat.
It represents a good source of protein to consume in a vary diet.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
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What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Olive oil
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
