Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Bastaddi Affucati: Sicilian ‘Smothered’ Cauliflower for the Festive Table
A rich, slow-cooked Catanese cauliflower dish layered with olives, anchovies and pecorino — a true winter celebration classic.
🛒 Ingredients
- ✓ 1 medium purple cauliflower
- ✓ 4 spring onions
- ✓ 100 g black olives
- ✓ a handful of anchovies
- ✓ 100 g aged Sicilian pecorino with pepper, cut into pieces
- ✓ extra-virgin olive oil
- ✓ salt
- ✓ 100 ml red wine
📊 Nutritional Information
Bastaddi affucati — literally “smothered cauliflower” — is one of Catania’s most cherished festive dishes. Traditionally prepared at Christmas, it transforms humble purple cauliflower into something deeply savoury and wonderfully aromatic.
Passed down through generations, this recipe layers the earthy sweetness of winter cauliflower with briny anchovies, plump black olives and soft onions. As everything cooks slowly under a lid, the flavours mingle and deepen, creating a dish that feels both rustic and celebratory.
It’s a side dish that doesn’t stay in the background for long — comforting, generous and perfect for sharing at cosy holiday lunches or winter evenings with friends.
👨🍳 Preparation
- 1
Slice the spring onions, pit the black olives and clean the anchovies.
- 2
Trim the cauliflower and divide it into pieces, keeping the small florets whole and halving the larger ones.
- 3
In a high-sided non-stick pan, arrange a first layer of cauliflower, followed by onions, olives, anchovies and pieces of pecorino.
- 4
Season with salt, freshly ground black pepper and a drizzle of extra-virgin olive oil.
- 5
Continue layering the ingredients in the same order until everything is used.
- 6
Add a splash of water, cover and cook on a low heat for about 30 minutes without stirring.
- 7
Halfway through cooking, pour in the red wine, cover again and finish cooking.
- 8
Once tender, transfer the bastaddi affucati to a serving platter and serve warm.
💡 Tips and Variations
For extra warmth, add a little fresh chilli while cooking. If anchovies aren’t your favourite, swap them for tuna for a milder, more delicate flavour.
📦 Storage
- • Store in the fridge for up to 2 days.
- • The cooked dish can be frozen for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Enjoy with a glass of Eloro Pachino Riserva — its intense aroma and dry finish make it a perfect companion to this flavourful Sicilian side.
Thank you for exploring this festive Sicilian classic with me. Bastaddi affucati brings together the aromas and warmth of a Catanese Christmas — the perfect way to make any winter table feel special.
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