When I first read about this recipe, broccoli affogati, or “drowned broccoli,” in an Italian cooking magazine, I thought it had too many ingredients and, because of the red wine, would look awful when done.
The broccoli does lose its bright color, but the resulting dish is so good no one will care. The anchovies are traditional, but you can leave them out, if you like.
Serves 4 to 6
1 medium onion, chopped
3 tablespoons extra-virgin olive oil
1 garlic clove, chopped
1 large bunch broccoli (about 1¼ pounds), trimmed and cut into bite-size florets
6 anchovy fillets, drained and chopped (optional)
½ cup dry red wine
¼ cup shaved Pecorino Romano
In a large skillet, cook the onion in the oil over medium heat until tender and golden, about 8 minutes.
Stir in the garlic and cook for 1 minute more.
Add the broccoli, anchovies (if using), wine, and a pinch of salt, cover, reduce the heat to medium-low, and cook for 15 minutes, or until the broccoli is tender.
Sprinkle the broccoli with the cheese. Cover and let stand for 2 minutes, or until the cheese is melted. Serve.
Recently a friend was telling me how good her broccoli with lemon is.
Rather than boiling or steaming it, she tosses it with lemon juice and roasts it, then sprinkles it with cheese.
Now I have a new favorite way of cooking this vegetable.
- 1½ pounds broccoli, trimmed and cut into small florets
- ¼ cup extra-virgin olive oil
- 1–2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- ⅓ cup freshly grated Pecorino Romano
Preheat the oven to 425°F.
In a baking pan large enough to hold the broccoli in a single layer, toss the florets with the oil, lemon juice, and salt and pepper to taste.
Bake the broccoli for 15 minutes, or until lightly browned and almost tender.
Toss the broccoli, sprinkle with the cheese, and bake for 5 minutes more, or until the cheese is melted and the broccoli is tender.