Broccoli is very popular in Nice, and is often served in warm dishes. This chilled preparation may be part of your plateau de hors-d’oeuvre variés. It will keep in the refrigerator, covered with plastic wrap, for a few days.
Wash the broccoli, pull off the leaves, cut off the tough base of the stems, and pare the stems with a vegetable peeler. Blanch in a large pot of salted water for 10 minutes. Rinse under cold water and drain. Cut in 2-inch pieces.
Put the wine, olive oil, scallions, parsley, garlic, lemon juice, thyme, and peppercorns in a pan, and simmer, covered, for 20 minutes. Add the broccoli and cook, uncovered, for 2 minutes more (the broccoli should be slightly crisp).
Check the seasoning and pour in a shallow dish. Serve at room temperature or slightly chilled.
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