Sicilian drowned Broccoli |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Broccoli is called sparaceddi in Sicilian. In this side dish, it is drowned in a heady mixture of olive oil, onions, anchovies, olives, red wine and cheese. While there are variations of the basic preparation throughout Italy, food historians generally think it to be of Sicilian origin. Ingredients:
2 pounds broccoli |
1/2 cup olive oil |
2 large white onions, thinly sliced |
6 tablespoons chopped fresh parsley |
4 ounces caciocavallo or sharp provolone cheese (about 3/4 cup), finely diced |
16 brine-cured black olives (such as kalamata), pitted, coarsely chopped |
10 anchovy fillets, chopped |
3/4 cup dry red wine |
Directions:
1. Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and sauté until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes.
2. Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve.
|
|