• Yoshika Lowe

Broccoli Affogati (Sicilian "Drowned" Broccoli)

Broccoli Affogati comes from the island of Sicily in Italy. It means "drowned broccoli" because the broccoli is cooked in red wine. Served atop slices of toasted and olive oil smeared bread, this dish makes for a surprisingly filling meal.


2 lbs broccoli

1 small onion, thinly sliced

¼ cup olive oil

½ cup water

¾ cup dry red wine

10 anchovies, chopped or 2 ½ tsp of anchovy paste

4 oz provolone (caciocavallo or sharp, 3/4 cup finely diced)

Italian bread slices (about 6)

Garlic clove

Olive oil

Cut stalks from broccoli. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions; sauté until onions are tender. Add broccoli florets; cook for about 10 minutes, turning florets a few times. Add water, allow water to come almost to gentle boil. Add anchovies and wine, cover and simmer for 20-30 minutes. Check for tenderness. Mix in cheese, toss lightly.

Rub the bread slices with olive oil and lightly toast. Crush fresh garlic onto toast slices.

Gently top each slice with broccoli mixture.

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