Broccoli from Sezze, a true delicacy that brings vitamins and minerals to the table. They're an institution and are a bit different from other broccoli grown both in Lazio and the rest of Italy.
Broccoli from Sezze
They recognize each other from the green which is more tenuous, in a plant less bushy, with more oblong leaves and less serrated edgesIn the village they are commonly called ““brùcculècchi”, dialect. Unique, therefore, and the flavor is also unmistakable. Typical of the Sezze area, this type of vegetable has since spread widely in the Lepini foothills. Elsewhere, Sezze broccoli is also called shimmy, due to the large quantity of seeds that the plant is rich in.
These very versatile vegetables, among other things They are also highly sought after in local restaurants, trattorias and even some pizzerias use them to fill focaccias. or directly on pizza. The best quality is achieved in the autumn and winter months and cooking them is not very difficult., it's something very common in almost all familiesThe sale of the sought-after Sezze broccoli is widespread, but limited.
Broccoli and Sezze sausages
Those who grow them are very jealous of the seeds and do not give them away at all. In any case, these vegetables are sold by the kilo almost everywhere. However, it's common to find them traditionally in the classic bunch weighing about a kilo or more like 7 grams. In fact this weight is somehow inherited and corresponds to two ancient Roman pounds.. After all, these vegetables already “lived” in everyone's homes in ancient times.
Rich in bioactive substances, especially vitamins B1 and C, broccoli is best served with polenta or alongside local sausages. Sezze broccoli is therefore a true institution of the local autumn-winter cuisine.Whether with pork sausage or other types of meat, they always make an excellent impression at the table. Furthermore, their purifying properties, detoxifying and the antioxidants in these vegetables are top-notch. In ancient times, broccoli alla sezzese was called "poor man's steak" or "meadow steak."
Sezze Artichokes – Sezze Broccoli
It was because these vegetables represented an important source of nutrition during the winter, especially for the poor. Regarding their life cycle, some plants are commonly sown in February for propagation, called seed-bearing plants. Then at the end of May they are uprooted and left to dry in the sun to obtain the seeds. After about a month, the seeds are obtained. So, with the first sowings at the end of July, we have a September harvest. They are then harvested throughout the winter, until spring.
With the warmer weather, Sezze broccoli gives way to the king of Sezze, the artichoke, another local staple. Accompanied by a good red, it must be said that in the past there was the custom of the red pizza with mash, with brucculècchi. Or with the saraca which was the classic winter food that our farmers used to bring with them fore and which shepherds, fishermen and hunters consumed in the swamp.
Cuisine of Lower Lazio
If you are among the few who have never cooked Sezze broccoli, Be aware that it takes a little patience to clean and wash them thoroughly. I recommend getting about a kilo of this vegetable and keeping garlic, oil, chili pepper, and salt on hand. I also recommend pairing these vegetables with some good local sausages, and it will be a success. Keep in mind that these vegetables don't need boiling, at least not to enhance their flavor. Instead, you should add them to the pan. directly into a large, high-sided pan, where you've already sautéed the oil with garlic and chili pepper. This procedure allows you to preserve all the nutrients and the typical, bitter flavor that distinguishes these local broccoli. Once placed in the pan, do not cover with lid. Make them Wilt. Add salt and drain off excess water. It will take about a quarter of an hour, then serve.
