Broccoli and Tomato Stew (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick coins |
2 teaspoons coriander seeds |
extra-virgin olive oil |
1 medium onion, cut into 1/4-inch dice |
pinch crushed red pepper |
1 clove garlic, smashed and finely chopped |
1/2 -inch piece ginger, peeled and grated on a zester |
1 (28-ounce) can san marzano tomatoes, passed through a food mill |
Directions:
1. Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem coins .
2. In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
3. Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem coins . Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.
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