Broccoli shoots affogati
This dish can also be served at room temperature.
Ingredients
1.5 kg broccoli shoots
4 tbsp extra virgin olive oil
3 eschalots, peeled and finely sliced
2 cloves garlic, finely sliced
1 cup dry white wine
3 roma tomatoes, from tin or jar, mashed
Salt and pepper
3 anchovy fillets, chopped (optional)
16 black olives, best quality
Method
Wash broccoli well and trim the ends of stalks to remove tough parts. Heat olive oil in a wide pan and gently fry eschalots and garlic for a minute. Add broccoli and mix well. Add wine and tomatoes and bring to boil before reducing heat to a simmer. Add a few good pinches of salt and place lid slightly smaller than pan over broccoli so liquid reduces as it simmers. Keep simmering very gently for 15 minutes then add anchovy fillets and olives. Simmer, lid off, for a further two to three minutes. Check for salt and adjust if necessary. Add ground pepper and serve.
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