MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sicilian Drowned Broccoli
 Categories: Vegetables, Anchovies, Italian, Cheese, Wine
      Yield: 6 Servings
 
      2 lb Broccoli
    1/2 c  Olive oil
      2 lg White onions; thinly sliced
      6 tb Fresh parsley; chopped
      4 oz Caciocavallo or sharp
           -Provolone cheese; fine dice
     16    Brine-cured black olives;
           -(such as Kalamata);
           - pitted, coarsely chopped
     10    Anchovy fillets; chopped
    3/4 c  Dry red wine
 
  Cut stalks from broccoli. Peel stalks, cut into 3-inch segments
  and thinly slice lengthwise. Separate broccoli crowns into
  florets. Heat olive oil in heavy large Dutch oven over medium-high
  heat. Add broccoli stalks and florets, sliced onions and chopped
  fresh parsley and saute until onions are tender, about 10 minutes.
  Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2
  minutes. Add dry red wine and stir mixture to blend well. Reduce
  heat to low, cover Dutch oven and simmer 45 minutes.
  
  Uncover Dutch oven and cook broccoli until very tender and wine
  evaporates, about 15 minutes longer. Season broccoli to taste with
  salt and pepper and serve.
  
  Recipe by Bon Appetit, May 1995
  
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