A Roman preparation, great at room temperature.
Ingredients
3 tablespoons of Olive oil
3
tablespoons of
Olive oil
3 Anchovies, minced (optional)
3
Anchovies, minced (optional)
About 1 1/2 pounds of broccoli, trimmed and cut up
About 1 1/2
pounds of
broccoli, trimmed and cut up
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
Preparation Instructions
Place the oil in a large, deep skillet that can later be covered and turn the heat to medium. Add the anchovies and the garlic and cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, 3 to 5 minutes.
Add the broccoli and cook, stirring, for 3 or 4 minutes. Add the wine and let it bubble away for a minute or two. Cover, turn the heat to medium‐low, and cook for 2 or 3 minutes.
Uncover, return the heat to medium, and cook until most of the wine has evaporated and the broccoli is tender, about 5 minutes more. Season to taste (you will not need much salt) and serve hot or at room temperature.
Serves:
Makes 4 servingsCuisine:
EuropeanItalianNew AmericanSolution:
easyhealthymake aheadDietary Consideration:
low carblow fatveganvegetarianSource:
garlic and wine are NOT in the ingredients. Amounts? Yeah I'm pretty savvy, I'll wing it, but what about the noobs?