Broccolo Affogato Siciliano

Sicilian broccoli braised in red wine with black olives, capers, and anchovies

Origin: Palermo, Sicily

From the journey of Broccoli.

Affogato (meaning 'drowned') is a Sicilian technique of braising vegetables in wine until they are tender and the liquid reduces to a rich, intensely flavoured sauce. This recipe uses the violet-headed Sicilian broccoli variety, though Calabrese works equally well. The combination of olives, capers, and anchovies reflects the pantesca tradition (the flavour of the Sicilian sea pantry) that has defined island cooking since Arab rule in the 9th century.

Ingredients

  • 800 g broccoli, cut into florets
  • 200 ml red wine
  • 80 g black olives, pitted
  • 2 tbsp capers
  • 4 anchovy fillets
  • 3 garlic cloves, thinly sliced
  • 3 tbsp olive oil
  • 0.5 tsp dried chilli flakes
  • salt

Method

  1. Heat olive oil in a large heavy-bottomed pan with a lid over medium heat. Add the sliced garlic and anchovy fillets. Cook, pressing the anchovies with a wooden spoon, until they dissolve completely into the oil, about 3 minutes.
  2. Add the broccoli florets and toss to coat thoroughly in the anchovy oil.
  3. Pour in the red wine, then add the olives, capers, and chilli flakes. Season lightly with salt: the anchovies and capers contribute significant saltiness already.
  4. Cover the pan and cook over medium-low heat for 25–30 minutes, stirring occasionally, until the broccoli is very tender and the wine has reduced to a thick, concentrated sauce.
  5. Taste and adjust salt if needed. Allow to cool to room temperature before serving as part of an antipasto spread.

Notes

The violet-headed Sicilian broccoli (broccolo di Palermo) is the traditional choice and can be found in specialist Italian greengrocers. Standard Calabrese broccoli is an excellent substitute.

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