Vegetarian mains
Calabrese cooked in red wine
Roasting broccoli really concentrates its taste. This may not look pretty when it comes out of the oven, but its flavour makes up for that. Enjoy warm as a light lunch or starter with some bread to mop up the juices. Substitute the Parmesan for another hard cheese to make this vegetarian.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
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
Preheat oven to about 150°C/Gas 2.
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Step 2
Separate broccoli florets from the stalks. Peel off the dark green skin from stalks and cut into strips lengthways, about ½cm thick. Divide larger floret clusters into two.
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Step 3
Using a shallow pan, layer up the ingredients, starting with a thin layer of onions. Over this spread a layer of broccoli stalks. Dot with a few olives, a few anchovy pieces and slivers of Parmesan. Drizzle a little olive oil over everything. Repeat the procedure with the stalks and onions - save broccoli florets for the top layer.
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Step 4
Add the red wine, cover and cook for 1 hour or until red wine has evaporated. The broccoli does have a dull looking, limp appearance at this stage but it is delicious.
