Photo by James Ransom
Genius Recipes's Notes:
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2 bunches (2-2 1/4 pounds) broccoli
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1 cup olive oil
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3 garlic cloves, sliced thin
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2 small hot peppers, halved lengthwise (Finamore likes small red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes)
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4 anchovy fillets, chopped
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Coarse salt and freshly ground black pepper
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Bring a large pot of water to a boil.
Ask the hotline about this step!While the water is heating, cut the florets off the broccoli. Peel the stems and cut them into rather thick slices, about 1/3 inch.
Ask the hotline about this step!When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for five minutes. Drain.
Ask the hotline about this step!Put olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for two hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will very tender when done.
Ask the hotline about this step!Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.
Ask the hotline about this step!Well, I'd hope this would be great given the oil/vegetable proportions. But seriously, you can lower the oil and still achieve wonderful overcooked vegetables, especially with a high -water-content vegetable. The idea in Indian cooking at least is that you're concentrating the flavor, a necessity especially with our overgrown vegetables. The end result can be close to a spicy pickle ("achar"), which is a good foil for the bland wheat bread that meals go with. Not surprised that it makes a good soup, either.
I made this tonight. It totally fell apart and I ended up with lots of crumbled soggy broccoli. It was utterly delicious though, I have to say. My cooker tends to destroy things as even the lowest gas just burns so fast. I'd advise anyone thinking of making it to make sure you really do cook it on the lowest possible setting, and use a gas diffuser if you have one (I don't). Very yummy indeed. Will make again. (And my husband liked it too!)
it was amazingly delish, but i couldn't get past the mouth feel. i'm glad i made this, but i will never make again, although i might try a much shortened time with brussels sprouts.
I made this last night without the anchovies (not to my liking) and it was delicious. Served it with pan-roasted chicken breasts and penne pasta.
I think you have just given me a way to get my husband to eat broccoli. Adding anchovies, garlic and hot peppers just might do the trick!!
Although I blanch and shock like everyone else, I learned years ago from Marcella Hazan's books about the pleasures of overcooked vegetables. See her Smothered Broccoli in Red Wine in More Classic Italian Cooking or the brown, wrinkled carrots in Carrots with Parmesan Cheese in The Classic Italian Cook Book. Each cooks for an hour to an hour and a half and tastes great.
This is how my mother would make it and then toss it over mosticcioli. heaven.
I made this immediately and tried it smeared on nann,and then as a sauce on cheese ravioli. The recipe makes a quart, and I will try it next mixed in mashed potatoes. Mmmm. I wonder if I could make it in a slow cooker.
Bet you could, inpatskitchen. I use a similar method to cook broccoli, but haven't blanched it. Fresh, frozen, blanched, not blanched--do try a low, slow cook and you'll love it.
I love this!! Do you think I could sub thawed frozen broccoli and skip the blanching step? (It's snowing...I don't want to go out LOL!!)
Stephanie is the Head Recipe Tester of Food52.
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So green and perky. That won't last long.
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Floret-ify: only cut down the stem midway, then pull apart the rest of the way. (This minimizes the number of little buds that get shaved off.)
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Don't toss those stems! Trim off the tough outer skin in 4 swift cuts. Keep that leaf though -- he's cute.
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Finamore has you boil first for 5 minutes, to soften the broccoli so it readily absorbs the oil (instead of frying up crisp).
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No need to salt the water or shock the florets after blanching to keep the color bright -- they're definitely going to lose their youthful glow.
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Peel yourself some garlic. Lightly compress the cloves first to loosen the skin.
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These slices are going to be so delicious in about 2 hours.
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Anchovies -- the ultimate secret ingredient (unless you're vegetarian).
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Olive oil, about to become one with some broccoli (and garlic and anchovies and hot chiles).
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Finamore recommends small red hot peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes. This time we went with a single serrano, and wished we'd used two.
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Get your blanched broccoli into its bath and toss it around.
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Salt it little by little as you go -- it'll concentrate over time, so don't go crazy.
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Say goodbye.
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2 hours later, it's a melting heap of deliciousness.
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This isn't cafeteria broccoli.
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Promise.
I finished this in a 225 degree oven for about 2 hours and it was wonderful. I served it with some broiled salmon that ended up a bit overcooked (thanks distracting three year old!) and the broccoli made a nicely unctuous, velvety sauce. I can't wait to try it with homemade pasta, guanciale, roasted cherry tomatoes and crusty bread.