The poached broccoli are a typical Christmas recipe of Catania, while in the rest of the Sicily is every day plait. This kind of broccoli are simple to prepare and also very good when they are cooked especially with the local varieties of broccoli, Sicilian ones, small and tender like purple cabbage, very famous and popular in the province of Catania.
Then there are the delicious anchovies, almost inevitable in the island’s cuisine, and local pecorino, equally famous at least for the islanders. This dish goes very well with red and white meat of the Christmas tradition.
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POACHED BROCCOLI (BROCCOLI AFFOGATI)
Instructions
Take the broccoli, cut the stem (1) and then starting to cut all the tops of the hardest parts, those white and shrimp (2). Then wash them thoroughly under water (3) and let to drain aside, passing to other preparations.
Now start to chop very finely the garlic (4), onion (5) and parsley (6).
So take the anchovies and cut into pieces (7). Also grated the pecorino cheese and set aside (8), then finally take five tablespoons of extra virgin olive oil and pour into a pan (9).
Once the oil is heated in the pan put all the tops of dry broccoli (10) and cook for a few minutes. Then add the onion (11) and garlic (12).
Then also add immediately and sequentially the chopped parsley (13), anchovies (14) and finally the grated pecorino (15). Put the fire to low and then cover with a lid, without mixing the ingredients, which must “wither” themselves.
After five minutes add salt and pepper (16), and cover again to let go for about another 10 minutes. After this time, always keeping the heat to low, add the whole glass of wine (17) and let cook for 15 minutes without stirring the ingredients that will absolutely “wither” among them. Once pass the time, control the cooking (18). The broccoli will be definitely soft, then serve still hot at the table with a plate of red meat or poultry.
