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Drowned Broccoli

2 lb Broccoli
1/2 c Olive oil
2 lg Onions, thinly sliced
6 tb Parsley, chopped
4 oz Provolone or caciocavallo cheese, finely diced
16 Olives, brine-cured, such as Kalamata, pitted & chopped
10 Anchovy fillets, chopped
3/4 c Red wine (dry)


Cut Stalks from broccoli; peel stalks and cut into 3" lenghts and thinly slice lenghtwise. Separate broccoli crowns into florets. Heat oil in large dutch oven over med-high heat. Add broccoli stalks and florets, sliced onions, parsley and saute until onions are tender; about 10 minutes. Mix in cheese, chopped olives and anchovy filles. Stir mixture for 2 minutes. Add red wine and stir mixture to blend well. Reduce heat to low, cover dutch oven and simmer for 45 minutes.


Uncover and cook broccoli another 10 minutes until tender and wine evaporates. Season to taste with salt & pepper.



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