the recipe : calabrese cooked in red wine
This is based on a recipe by Marcella Hazan, from the book The Second Classic Italian Cookbook and is delicious served with warm bread, straight from the oven. Separate broccoli fiorets from the stalks. Peel off the dark green skin from stalks and cut into strips lengthways, about 1/2cm thick. Divide larger floret clusters into two. Using a shallow pan, layer up the ingredients, starting with a thin layer of onions. Over this spread a layer of broccoli stalks. Dot with a few olives, a few anchovy pieces and slithers of parmesan. Drizzle a little olive oil over everything. Repeat the procedure with the stalks and onions - save broccoli fiorets for the top layer. Add the red wine, cover and cook for 1 hour over a low heat or until red wine has evaporated. The broccoli does have a dull looking, limp appearance at this stage but it is delicious.
serves 4 .
175g onion, thinly sliced
50g pitted black olives, halved
4 anchovy fillets, roughly cut
50g parmesan, cut into slithers
4 tbsp olive oil
175ml red wine