Best 5 Braised Broccoli With Garlic Anchovies Wine Recipes
**Braised Broccoli with Garlic, Anchovies, and Wine: A Symphony of Flavors**
Broccoli, a cruciferous vegetable known for its nutritional value and distinctive flavor, takes center stage in this delectable dish. Braised gently in a harmonious blend of garlic, anchovies, white wine, and a touch of chili flakes, the broccoli florets transform into tender, flavorful morsels. The anchovies impart a subtle umami depth, while the garlic and white wine add layers of aromatic complexity. Whether served as a vibrant side dish or a vegetarian main course, this braised broccoli promises an explosion of flavors and textures that will tantalize your taste buds. In addition to the classic braised broccoli recipe, this article also offers variations such as broccoli rabe with sausage and peppers, an Italian-inspired delight, and a refreshing broccoli slaw with a tangy dressing, perfect for summer gatherings.
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
BROCCOLI WITH GARLIC AND ANCHOVIES
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
- Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
- Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.
BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 3h
Number Of Ingredients 7
Steps:
- Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram
BROCCOLI SAUTéED IN WINE AND GARLIC (BROCCOLI AL FRASCATI)
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Provided by Mario Batali
Categories Wine Garlic Side Sauté Christmas Dinner Broccoli Christmas Eve Potluck Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.
BRAISED BROCCOLI
I found this recipe in Better & Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Vegetable
Time 23m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In 4-quart Dutch oven bring water and 3/4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8-10 minutes or until tender; drain. Transfer to bowl.
- For sauce, add cream, juice, and 1/2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds.
Nutrition Facts : Calories 126.4, Fat 10.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 33.5, Carbohydrate 6.4, Fiber 0.4, Sugar 0.8, Protein 3.7
Tips:
- Choose the right broccoli: Look for broccoli with tight, compact florets and a deep green color. Avoid broccoli with yellow or wilted florets.
- Prep the broccoli properly: Cut the broccoli into bite-sized florets and remove any tough stems. You can also peel the stems if desired.
- Don't overcrowd the pan: When braising the broccoli, make sure not to overcrowd the pan. This will prevent the broccoli from cooking evenly.
- Use a good quality wine: The wine you use in the braising liquid will have a big impact on the flavor of the dish. Use a dry white wine that you would enjoy drinking.
- Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooking will make the broccoli mushy.
Conclusion:
Braised broccoli with garlic, anchovies, and wine is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The broccoli is tender and flavorful, and the anchovies and wine add a rich and savory flavor. This dish is sure to please everyone at the table.
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