Sicilian \"drowned\" broccoli

1 servings

Ingredients

Quantity Ingredient
2 pounds Broccoli
½ cup Olive oil
2 larges 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
¾ cup Dry red wine

Directions

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 saute 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.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1413 Calories (kcal); 114g Total Fat; (75% calories from fat); 32g Protein; 52g Carbohydrate; 34mg Cholesterol; 1749mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 9 Vegetable; 0 Fruit; 21 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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