Broccoli cooked in red wine
This unusual way of slow-cooking broccoli makes a limp looking but fantastically flavourful dish. Eat with warm bread as a starter straight from the oven, or serve as a pasta sauce – the pungent flavours go especially well with wholegrain spaghetti.
Ingredients
- 500g calabrese broccoli
- 175g onion, thinly sliced
- 50g pitted black olives, halved
- 4 anchovy fillets, roughly cut
- 50g Parmesan, cut into slivers
- 4 tbsp olive oil
- 175ml red wine
- salt and pepper
Method
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Step 1
Separate the broccoli florets from the stalks. Peel the dark green skin from the stalks and cut into strips lengthways, about ½cm thick. Divide larger floret clusters into two.
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Step 2
Using a shallow pan (with a tight-fitting lid), layer up the ingredients, starting with a thin layer of onions, and seasoning as you go.
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Step 3
Over this spread a layer of broccoli stalks. Dot with a few olives, a few anchovy pieces and slithers of Parmesan. Drizzle a little olive oil over everything.
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Step 4
Repeat with the stalks and onions, saving the broccoli florets for the top layer.
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Step 5
Add the red wine, cover and cook for 45 minutes over a low heat. Remove the lid and cook for another 15 minutes, or until most of the moisture has evaporated.
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Step 6
The broccoli does have a dull looking, limp appearance at this stage but it is delicious!
