Broccoli in the Sicilian Style

Name: Broccoli in the Sicilian Style
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 ml (3½ fl oz) dry white wine; salt and pepper; 30 g (1¼ oz) coarsely chopped parsley; 4 tablespoons olive oil; 1.5 kg (3 lb 5 oz) broccoli, trimmed, broken into florets and washed; 6 leeks, trimmed, cleaned and sliced lengthways; 12 anchovy fillets (I use the ones in oil, but if you have the salted ones in brine, soak and drain them first); 1 large onion, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I found this recipe in an old book called The Good and True Cooking of Italy, and I think it works really well. The anchovy fillets, although not strictly vegetarian, give an extra depth of flavour.

Ingredients

4 tablespoons olive oil
1.5 kg (3 lb 5

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean
Sicily

Method

Cover the base of a large sauté pan with the olive oil and on it arrange a layer of half the broccoli pieces, still wet from the washing. Scatter half the leeks, followed by the onion slices, anchovies and parsley on top and season with a generous amount of pepper and only a little bit of salt because remember the anchovies are quite salty. Repeat the layers with the remaining ingredients.