The braised broccoli with anchovies and olives (in the Catania dialect: “brocculi affucati”) is a tasty side dish very popular in Sicily and of which there are several versions.
Besides with broccoli, this preparation can also be made with cauliflower, resulting in a more delicate dish.
The recipe I propose here is the one that was prepared in my home when I was young, a recipe I appreciate both for its taste and for its simplicity of execution.
In addition to being consumed as such as a rustic and traditional dish, braised broccoli is often used in Sicily as a filling for the flatbread with broccoli.
In any case, if your family loves strong flavors, as soon as you bring them to the table, they will be a great success.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 345.56 (Kcal)
- Carbohydrates 9.91 (g) of which sugars 2.82 (g)
- Proteins 6.20 (g)
- Fat 29.38 (g) of which saturated 5.56 (g)of which unsaturated 0.63 (g)
- Fibers 3.63 (g)
- Sodium 726.21 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs broccoli
- 4 scallions
- 2 anchovies in oil (fillets)
- 0.85 cups red wine
- 8 tablespoons extra virgin olive oil
- 0.88 oz cheese (mild flavor like tuma)
- 2 tablespoons pecorino cheese (grated)
- to taste salt
Tools
- Pan non-stick diameter 9.5 inches
Steps
To prepare the braised broccoli with anchovies and olives, start by taking the broccoli florets and cutting them lengthwise as evenly as possible.
In a non-stick pan, melt the anchovy fillets in the oil,
Add the thinly sliced scallions and immediately after, the washed and drained broccoli.
Over high heat, let the broccoli absorb the flavors, stirring gently a few times.
After a few minutes, pour in a glass of red wine and lightly salt, keeping in mind that olives and cheese will be added later.
Then lower the heat and let it cook for about 10 minutes, covering with a lid.
Meanwhile, cut the black olives into two or three parts, removing the pits.
Cut the cheese into small pieces, in Sicily we use tuma.
While the broccoli is cooking, check that it does not become too dry. For this purpose, it is important not to use a pan that is too large, always put the lid back on, and keep the heat low.
After the indicated 10 minutes, add the chopped olives and stir gently. Continue cooking for another twenty minutes or until a fork easily pierces the broccoli stems.
By the end, the wine should have evaporated.
When everything is cooked, add the cheese pieces and grated pecorino. Stir gently and as soon as the cheese starts to melt, turn off the heat.
Let it rest for about 15 minutes before serving; it will taste better.
The braised broccoli is ready, and it might be even more flavorful the next day.
Store in an airtight container in the fridge for a couple of days.
Store in an airtight container in the fridge for a couple of days.
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