| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | May 1995 | 1 | servings |
INGREDIENTS
| 2 | lb | Broccoli |
| 1/2 | c | Olive oil |
| 2 | lg | White onions; thinly sliced |
| 6 | tb | Chopped fresh parsley |
| 4 | oz | Caciocavallo or sharp provolone cheese; (about 3/4 cup), |
| ; finely diced | ||
| 16 | Brine-cured black olives; (such as Kalamata), | |
| ; pitted, coarsely | ||
| ; chopped | ||
| 10 | Anchovy fillets; chopped | |
| 3/4 | c | Dry red wine |
INSTRUCTIONS
Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and saute until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes. Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1413 Calories (kcal); 114g Total Fat; (75% calories from fat); 32g Protein; 52g Carbohydrate; 34mg Cholesterol; 1749mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 9 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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