This time it’s the typical cauliflower, full and rounded. In Palerm it’s called “Vruòcculi’s mum”.
Clean and boil the cauliflowers in salted water. Drain them and into pieces as big as a bit. Plunge them in a leavened flour butter fry them one by one until golden brown. Sprinkle salt on the surface and serve hot.
Other versions: the butter can be prepared also with eggs. Flavoured with nutmeg and cinnamon. Add little pieces of salted anchovies without fish bones.
It's just another version of Broccoli Batter that you can see above but it deserves to be treated separately. It's a Messina typical speciality. In some villages this recipe is also called "bruòccoli 'ncuddàti" that is "stuck broccoli"; or even more they are called "crespelle di broccoli" (crispeddi di bruoccoli). After steaming and cutting broccoli into small bite size pieces, immerse them in a quite solid batter (water and flour mixed together with anchovy fillet); then put them in a egg mixture with salt and pepper and finally fry them in a small frying pan with hot oil.