What better way to celebrate my return to the States than posting a very Sicilian recipe? Nostalgia canaglia, as an Italian singer used to sing…. Non so cosa mi stia succedendo, don’t know what’s going on with me, I used to hate this song… Must be going trough some mid-September/end-of-summer kind of crisis, I guess. Well, not a typical comfort food, but this broccoli recipe is surely going to cheer me up
Before I get started, you should know that I’m giving you an anchovies-free version of this recipe but you could add anchovies (acciughe), in case you love them. Also, you could substitute broccoli with cauliflower.
Here’s what you need, ecco cosa vi serve:
One pound broccoli florets – broccoli
Pitted black olives – Olive nere denocciolate
One onion – una cipolla
Shaved Parmesan or pecorino cheese – parmigiano a scaglie
One cup red wine – un bicchiere di vino rosso
Salt – Sale
Olive oil – Olio d’oliva
Chop all the ingredients, place them on a skillet making layers, add salt and olive oil. Cover with a lid and cook on low/medium for about 15 minutes, then add the red wine and let it cook for another 15 minutes or until broccoli are soften. Ricordate, remember, do not mix or stir the broccoli while they are cooking. Also, as they say in my hometown, your broccoli should be incastagnati, i.e. well cooked and crispy. Eat them at room temperature or cold.
Do you know how to say i.e. (id est) in Italian? Cioè!