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Name: Sicilian "Drowned" Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Dry Red Wine; 2 lg White onions; thinly sliced; 6 tb Chopped fresh parsley; ; finely diced; 2 lb Broccoli; 1/2 c olive oil; 16 Brine-cured black olives;; ; pitted, coarsely; ; chopped; 4 oz Caciocavallo or sharp; 10 Anchovy fillets; chopped

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INGREDIENTS

3/4 c Dry Red Wine
2 lg White onions; thinly sliced
6 tb Chopped fresh parsley
; finely diced
2 lb Broccoli
1/2 c olive oil
16 Brine-cured black olives;
; pitted, coarsely
; chopped
4 oz Caciocavallo or sharp
10 Anchovy fillets; chopped

Servings

INSTRUCTIONS

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 saute 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. Serves 6. Bon Appetit May 1995 Per serving: 1413 Calories (kcal); 114g Total Fat; (75% calories from fat); 32g Protein; 52g Carbohydrate; 34mg Cholesterol; 1749mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 9 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Sicilian "Drowned" Broccoli

3/4 c Dry Red Wine
2 lg White onions; thinly sliced
6 tb Chopped fresh parsley
 ; finely diced
2 lb Broccoli
1/2 c olive oil
16 Brine-cured black olives;
 ; pitted, coarsely
 ; chopped
4 oz Caciocavallo or sharp
10 Anchovy fillets; chopped

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 saute 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.    Serves 6.    Bon Appetit May 1995        Per serving: 1413 Calories (kcal); 114g Total Fat; (75% calories from fat);  32g Protein; 52g Carbohydrate; 34mg Cholesterol; 1749mg Sodium Food  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 9 Vegetable; 0 Fruit; 21      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1236g)
Recipe Makes: 1 servings

Calories: 940
Calories from Fat: 517 (55%)

Amt Per Serving		% DV

	Total Fat 57.5g	77 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 39.6g
	Polyunsanturated Fat 6.1g
Cholesterol 0mg		0 %
Sodium 316.6mg		11 %
Potassium 3182.2mg		84 %
Total Carbohydrate 65.5g		19 %
	Dietary Fiber 24g	96 %
	Sugars, other 41.5g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 940

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