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Long-cooked Broccoli

Recipe for October 24, 2010

fine_cooking_slow_cooked_broccoli_lg

This is a wonderful vegetable recipe if you are preparing for a crowd.  It’s especially nice for a Thanksgiving dinner.  Choose a hard cheese from our vendors instead of the Romano or Parmesan cheese.  Skip the anchovies if they are not to your liking.

 

2 pounds large-headed broccoli*                                               Salt and pepper

8 cloves garlic*                                                                        3 salt-packed anchovies

2 cups water                                                                           1 lemon

½ cup olive oil                                                                         Pecorino Romano or Reggiano

½ teaspoon red pepper flakes                                                   Parmesan cheese*

 

Pick off the coarse leaves from the broccoli stems and peel away their tough skin with a vegetable peeler.  Slice the broccoli stems and flowerets crosswise into 1/8 – inch- thick slices.  Put the slices in a shallow saucepan about 3 inches deep.  Peel and slice the garlic and add to the pan with the water, olive oil, and red pepper flakes.  Season with salt and pepper.

 

Bring to a boil, cover, and simmer for 50 to 60 minutes, until the broccoli is tender and beginning to crumble, and the liquid is nearly evaporated.  If the pot goes dry before the cooking time is up, add a little more water.

 

Rinse, fillet, and roughly chop the anchovies.  When the broccoli is done, add the anchovies, squeeze the lemon over, and toss everything together well.  Serve on a warm platter and garnish at the table with a grating of the cheese.

 

Serves 4.

 

From Chez Panisse Vegetables – Alice Waters - 1996


* Ingredients can be found at the market