Recipe
April 10, 2014
Broccoli Stufati With Red Wine & Pecorino Recipe
Step 1: Cut the broccoli into large florets. Peel the stems. Slice the stems 1/4″ thick. Set aside.
Step 2: Heat oil in a large sauté pan over medium heat. Add onions. Cook, stirring, until lightly browned and softened, 5 – 7 minutes. Add garlic and anchovies. Cook, stirring, 1 minute. Make an even bed of broccoli stems and florets on top of onions. Pour in wine. Season lightly with salt and pepper. Cover. When mixture is simmering, reduce heat to low. Cook, without stirring, 45 minutes.
Step 3: Remove lid. Raise heat to medium-low. Cook, without stirring, until most of the moisture has evaporated, 5 – 10 minutes. Remove from heat. Sprinkle with cheese. Serve.
Directions
Yield:
Step 1: Cut the broccoli into large florets. Peel the stems. Slice the stems 1/4″ thick. Set aside.
Step 2: Heat oil in a large sauté pan over medium heat. Add onions. Cook, stirring, until lightly browned and softened, 5 – 7 minutes. Add garlic and anchovies. Cook, stirring, 1 minute. Make an even bed of broccoli stems and florets on top of onions. Pour in wine. Season lightly with salt and pepper. Cover. When mixture is simmering, reduce heat to low. Cook, without stirring, 45 minutes.
Step 3: Remove lid. Raise heat to medium-low. Cook, without stirring, until most of the moisture has evaporated, 5 – 10 minutes. Remove from heat. Sprinkle with cheese. Serve.
Eric Vellend