Substitute cauliflower for the broccoli and substitute white wine for the red wine.While this dish is served in many parts of Italy, most food historians believe it is native to Sicily. The broccoli is cooked with olives and anchovies in red wine, and then some cheese finishes the dish.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
11/2 pounds broccoli crowns
1/3 cup olive oil
1 large onion, diced
3/4 cup dry red wine
8 anchovy fillets, finely chopped
3 tablespoons chopped fresh parsley
1/3 cup chopped pitted brine-cured black olives
3/4 cup grated sharp provolone cheese
Freshly ground black pepper to taste
1. Rinse broccoli and break into florets. Heat olive oil in a large skillet over medium-high heat. Add onion and broccoli and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add wine, anchovies, parsley, and olives to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until broccoli is tender.
3. If cooking on Low, raise the heat to High. Stir in cheese, and cook for 15 to 30 minutes, or until cheese melts. Season to taste with pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cauliflower for the broccoli and substitute white wine for the red wine.