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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 | |
