When I first read about this recipe, broccoli af ogati, or “drowned broccoli,” in an Italian cooking magazine, I thought it had too many ingredients and, because of the red wine, would look awful when done. The broccoli does lose its bright color, but the resulting dish is so good no one will care. The anchovies are traditional, but you can leave them out, if you like.

Drowned Broccoli is a flavorful and satisfying dish that showcases the natural beauty and taste of broccoli. This traditional Italian recipe transforms humble broccoli florets into a delectable creation by simmering them in a savory combination of onions, garlic, olive oil, and red wine. Topped with a generous shaving of Pecorino Romano cheese, this dish offers a delightful blend of textures and flavors.

Drowned Broccoli can be served as a delicious side dish alongside grilled meats or as a vegetarian main course when paired with crusty bread or pasta. The combination of the caramelized onions, garlic, and red wine creates a luscious sauce that coats the broccoli, making each bite a delightful explosion of flavors.

Whether you are a broccoli lover or someone looking to add more vegetables to your diet, Drowned Broccoli offers a simple and enticing way to enjoy this nutritious vegetable. Its rustic charm and robust flavors make it a versatile and satisfying addition to any meal.

Serves 4 to 6

INGREDIENTS

• 1 medium onion, chopped
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, chopped
• 1 large bunch broccoli (about 1¼ pounds), trimmed and cut into bite-size florets
• 6 anchovy fillets, drained and chopped (optional)
• ½ cup dry red wine
• Salt
• ¼ cup shaved Pecorino Romano

INSTRUCTIONS

1. In a large skillet, cook the onion in the oil over medium heat until tender and golden, about 8 minutes.
2. Stir in the garlic and cook for 1 minute more.
3. Add the broccoli, anchovies (if using), wine, and a pinch of salt to the skillet.
4. Cover the skillet, reduce the heat to medium-low, and cook for 15 minutes, or until the broccoli is tender.
5. Sprinkle the broccoli with the shaved Pecorino Romano cheese.
6. Cover the skillet and let it stand for 2 minutes, or until the cheese is melted.
7. Serve the broccoli.

SERVING SUGGESTIONS:

1. Side Dish: Drowned Broccoli makes a flavorful and nutritious side dish that pairs well with a variety of main courses. Here are a few ideas:
   • Serve alongside roasted chicken or grilled steak for a balanced and delicious meal.
   • Pair it with baked fish or seafood for a light and refreshing combination.
   • Serve as a side dish alongside a hearty pasta dish, such as spaghetti carbonara or fettuccine Alfredo.
2. Pasta Topping: Use Drowned Broccoli as a delicious topping for pasta dishes. Here’s how:
   • Toss the cooked and drained pasta with a bit of olive oil or butter.
   • Spoon the Drowned Broccoli over the pasta and mix gently to combine.
   • Sprinkle with additional Pecorino Romano cheese and freshly ground black pepper.
   • Serve as a vegetarian main course or as a side dish with grilled chicken or shrimp.
3. Bruschetta or Crostini: Transform Drowned Broccoli into a delightful appetizer by serving it on toasted bread slices. Here’s how:
   • Slice a baguette or Italian bread into thin slices and toast them until golden and crisp.
   • Spread a thin layer of goat cheese or cream cheese on each toast.
   • Top with a spoonful of the Drowned Broccoli mixture.
   • Garnish with a sprinkle of chopped fresh herbs, such as parsley or basil.
   • Serve as an elegant and flavorful appetizer at parties or gatherings.
4. Salad Component: Incorporate Drowned Broccoli into a salad for added texture and flavor. Here’s a suggestion:
   • Toss together mixed greens, cherry tomatoes, thinly sliced red onions, and Kalamata olives.
   • Add the Drowned Broccoli to the salad and gently mix to combine.
   • Drizzle with a simple vinaigrette made with olive oil, lemon juice, Dijon mustard, salt, and pepper.
   • Serve as a refreshing and vibrant salad for lunch or as a side dish for dinner.