2 lb Broccoli
1/2 c Olive oil
2 lg White onions; thinly sliced
6 tb Fresh parsley; chopped
4 oz Caciocavallo or sharp
-Provolone cheese; fine dice
16 Brine-cured black olives;
-(such as Kalamata);
- pitted, coarsely chopped
10 Anchovy fillets; chopped
3/4 c Dry red wine
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.
