Braised Broccoli With Garlic Anchovies Wine Recipes

BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE

This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!

Provided by Bergy

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

Braised Broccoli with Garlic, Anchovies & Wine image

Steps:

Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
Serve hot or at room temperature.

Ingredients

3 tablespoons olive oil (I use lite)
3 anchovies, minced
2 teaspoons garlic, minced (or less)
1 1/2 lbs broccoli, stems separated and cut into 1 inch pieces
1 cup dry white wine
salt & pepper

BROCCOLI SAUTéED IN WINE AND GARLIC (BROCCOLI AL FRASCATI)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Provided by Mario Batali

Categories Wine Garlic Side Sauté Christmas Dinner Broccoli Christmas Eve Potluck Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati) image

Steps:

1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

Ingredients

6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Grated zest of 1 lemon
Grated zest of 1 orange

BROCCOLI WITH ANCHOVIES AND GARLIC

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Provided by Pierre Franey

Categories side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Broccoli With Anchovies and Garlic image

Steps:

Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

Ingredients

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

BRAISED BROCCOLI RABE

Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Braised Broccoli Rabe image

Steps:

In a large pot, heat oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add broccoli rabe, broth, and red-pepper flakes and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and cook until crisp-tender, 3 to 5 minutes.

Nutrition Facts : Calories 68 g, Fat 4 g, Protein 4 g, SaturatedFat 1 g

Ingredients

2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 bunches broccoli rabe (2 pounds total), trimmed
2 cups chicken or vegetable broth
1/4 teaspoon red-pepper flakes
Salt

BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA

Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.

Provided by JoJoStar

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca image

Steps:

In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
Use the wine to slow the cooking down if the garlic begins to brown.
When the broccoli is tender, add the chili flakes and zest.
Place on platter and enjoy!

Ingredients

6 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1 lb broccoli, cut into spears, lengthwise
6 ounces dry white wine
1 tablespoon red chili pepper flakes (optional)
1 lemon, zest of

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