Best Sicilian Drowned Broccoli Recipes

Sicilian

Yield Serves 6

Number Of Ingredients 8

2 pounds broccoli
1/2 cup olive oil
2 large white onions, thinly sliced
6 tablespoons chopped fresh parsley
4 ounces caciocavallo or sharp provolone cheese (about 3/4 cup), finely diced
16 brine-cured black olives (such as Kalamata), pitted, coarsely chopped
10 anchovy fillets, chopped
3/4 cup dry red wine

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-Style Broccoli Rabe image

Provided by iMakeItRainInTheKitchen

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch broccoli rabe, ends trimmed
2 tablespoons olive oil, divided
1 clove garlic, very thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons water
¼ teaspoon kosher salt

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

Sicilian Pasta and Broccoli image

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

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 image

Provided by Oolala

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) bag frozen broccoli
2 tablespoons extra virgin olive oil
1/2 cup red onion, diced
2 teaspoons garlic, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 ounce asiago cheese, shredded

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.