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Sicilian 'Drowned' Broccoli
2 lbs. broccoli
1/2 cup olive oil
2 large white onions, thinly sliced
6 tbsp. chopped fresh parsley
4 oz. Silani Caciocavallo cheese (about 3/4 cup), finely
diced
16 Kalamata olives, pitted, coarsely chopped
10 anchovy fillets, chopped
3/4 cup dry red wine Salt & pepper
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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.
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.
Serves:
6 |
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