Drowned broccoli: the recipe for a simple and tasty Sicilian side dish

I poached broccolialso known in dialect as drowned rocks, sniper rifles oh drowned vrocculiI am a outline typical of Sicilian cuisine, especially of the Catania region. Traditionally prepared for New Year’s Eve or for the Christmas menu, they are excellent for serving on any occasion. to eat lunch oh cena family, throughout the winter season.

Like all traditional dishes, this recipe exists countless variations: some add pitted black olives during cooking, pepper, crumbled sausage… We have chosen to make the classic version, simple but super tasty, based on fresh broccoli, anchovy fillets in oilpecorino cheese and red wine.

Once the broccoli florets are blanched in boiling water, just pour them into a saucepan, where you will have diluted the anchovies with a base of oil and onion, let them infuse, covered with a lid, with the grated pecorinoand cook them with a splash of red wine and chopped parsley.

The result will be a rich and appetizing dish, to accompany any according to of meat or fish, accompanied by slices of fragrant homemade bread, or coarsely chop in a blender and use as a condiment for a good pasta dish. If you wish, for a real Sicilian touch, you can replace the grated pecorino with the when: a country cheese, with a fresh and delicate taste, produced, without adding salt, from the curd of sheep’s milk.

Discover how to prepare poached broccoli by following the step by step and the advice. If you liked this recipe, try other delicious ideas with broccoli.

How to prepare poached broccoli

Clean the broccoli and divide them into florets 1.

Collect them in a colander 2 and rinse them well under running water.

Put the broccoli in a large saucepan, cover with cold water 3 and blanch them for 15 minutes after boiling.

Peel the onion and chop finely 4.

Heat a drizzle of oil in a high-sided pan and add the onion 5.

Allow to dry gently, until soft and translucent 6.

Add 3 anchovy fillets to the oil 7.

Let them melt over low heat, stirring occasionally. 8.

Once cooked, remove the broccoli with a slotted spoon 9 and transfer them to the pan with the onion and anchovies.

Drizzle with a generous drizzle of olive oil ten and season with salt and pepper.

Sprinkle with grated pecorino 11.

Cover with a lid 12 and cook over low heat for about 20 minutes, shaking the pan from time to time to prevent them from sticking: in this phase avoid mixing the broccoli to avoid the risk of stripping them.

After the cooking time, flavor with the chopped parsley 13.

Wet with red wine 14 and let it fade.

Continue cooking the broccoli for 15 minutes over low heat, browning them from time to time in the pan. When finished, remove from heat 15.

Arrange the broccoli on a serving platter, last with the remaining anchovy fillets and a drizzle of raw oil 16bring to the table and serve.

storage room

Poached broccoli will keep in the refrigerator, in an airtight container, for One day massive.