Sicilian Drowned Broccoli Recipes

SICILIAN BROCCOLI AND DITALINI

Steps:

• Place in a dutch oven or a large deep frying pan:.
• Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
• Clean and trim broccoli and cut into 2" pieces.
• Add cut broccoli to garlic and onion.
• turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
• Simmer until broccoili is still slightly crunchy and add pasta.
• Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
• cook until pasta and broccoli are both tender and most of the water is absorbed.
• turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
• You can garnish with lemon if you like.

SICILIAN BROCCOLI

Steps:

• Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
• Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
• Return saucepan to the stove; reduce heat to medium-high.
• Place olive oil in pan and swirl to coat.
• Add onions and garlic and cook 2-3 minutes to brown.
• Stir in broccoli until coated with oil.
• Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
• Season with salt and pepper; sprinkle the cheese over the broccoli and serve.

SICILIAN "DROWNED" BROCCOLI

Steps:

• 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.