Sicilian Drowned Broccoli with Anchovy and Pecorino

What you need

• 1 kg (2 lb) broccoli, about 800 g of florets and tender stems after trimming
• 1 small onion, finely chopped
• 60 ml (4 tbsp) olive oil, extra-virgin
• 1 clove garlic
• 6 anchovy fillets in oil, drained
• 150 g (5 oz) fresh pecorino, grated
• 100 ml (1/3 cup) dry red wine
• 1 handful flat-leaf parsley, finely chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Trim the leaves off the broccoli. Cut the heads into medium florets, and peel and slice the tender stems. Rinse and drain.

2. 2

   Finely chop the onion and parsley. Split the anchovies into two equal piles.

3. 3

   Heat 2 tbsp of the olive oil in a wide heavy pan with a lid over medium-low heat. Add the garlic and cook until golden, 1-2 min, then discard it.

4. 4

   Add the onion and cook over the lowest heat until soft and translucent, 5-6 min. Stir in half of the anchovies until they dissolve.

5. 5

   Add the broccoli in an even layer. Season with a little salt, since the anchovies and pecorino are salty, and plenty of pepper. Drizzle with the rest of the olive oil.

6. 6

   Scatter the pecorino and the remaining anchovies on top. Cover and cook over very low heat for 25 min without stirring. The broccoli cooks in its own steam.

7. 7

   Pour the wine over the top and sprinkle with the parsley. Stir very gently, just once or twice, and let it bubble uncovered for 2 min.

8. 8

   Cover again and cook over very low heat for 20-25 min more, until the broccoli is very soft and the juices are thick. If the pan looks dry, add a splash of hot water.

9. 9

   Serve warm, with the pan juices spooned over.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.