**Sicilian Drowned Broccoli: A Journey Through Flavors and Simplicity**
Sicilian Drowned Broccoli, also known as "Broccoli Affogati" in Italian, is a delectable vegetarian dish that embodies the essence of Sicilian cuisine. This dish is a symphony of flavors, textures, and colors, featuring tender broccoli florets bathed in a savory broth infused with garlic, anchovies, and chili peppers. The secret lies in the "drowning" technique, where the broccoli is gently simmered in the flavorful broth until it reaches a state of perfection, absorbing all the rich and aromatic flavors.
This article presents a collection of Sicilian Drowned Broccoli recipes, each offering a unique interpretation of this classic dish. From traditional variations using fresh broccoli and pantry staples to modern takes incorporating sun-dried tomatoes, olives, and capers, these recipes cater to diverse tastes and preferences. Whether you're a seasoned home cook or just starting your culinary journey, you'll find a recipe that suits your skill level and taste buds.
So, prepare to embark on a culinary adventure as we delve into the world of Sicilian Drowned Broccoli. Let your taste buds savor the harmonious blend of flavors and textures in this delightful dish that celebrates the beauty of simplicity and the bounty of fresh ingredients.
SICILIAN "DROWNED" BROCCOLI
Categories Cheese Onion Vegetable Side Sauté High Fiber Broccoli Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and sauté until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes.
- Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
SICILIAN BROCCOLI
From a Publix supermarket Aprons flyer. It uses a 14 oz. bag of frozen broccoli. I haven't made this yet but I will probably use fresh cooked broccoli for this because once the broccoli is cooked, you can follow along with the recipe too. Use what you prefer.
Provided by Oolala
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
- Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
- Return saucepan to the stove; reduce heat to medium-high.
- Place olive oil in pan and swirl to coat.
- Add onions and garlic and cook 2-3 minutes to brown.
- Stir in broccoli until coated with oil.
- Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
- Season with salt and pepper; sprinkle the cheese over the broccoli and serve.
SICILIAN-STYLE BROCCOLI RABE
This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Provided by iMakeItRainInTheKitchen
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3 g, Fat 6.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 137.3 mg, Sugar 0.7 g
Tips:
- Choose the freshest broccoli: Look for broccoli with tight, compact florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
- Prepare the broccoli properly: Cut the broccoli into 1-inch florets and rinse them thoroughly under cold water. You can also peel the stems if desired, but this is not necessary.
- Use a large pot: The broccoli will need plenty of room to cook evenly. A large pot will also help to prevent the broccoli from overcrowding and becoming mushy.
- Season the water: Add salt, pepper, and garlic powder to the cooking water. This will help to flavor the broccoli and make it more delicious.
- Cook the broccoli until tender: The broccoli should be cooked until it is tender but still has a slight crunch. Overcooked broccoli is mushy and unpleasant.
- Serve the broccoli immediately: Drowned broccoli is best served immediately after it is cooked. You can drizzle it with olive oil, lemon juice, or grated Parmesan cheese if desired.
Conclusion:
Sicilian drowned broccoli is a simple but delicious dish that is perfect for a quick and easy meal. It is also a great way to get your daily dose of vegetables. With its bright green color and slightly crunchy texture, drowned broccoli is a surefire hit with everyone at the table. So next time you are looking for a healthy and flavorful side dish, give Sicilian drowned broccoli a try. You won't be disappointed!
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