Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others. This is your week to push the bounds on how you serve broccoli!  Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week. Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.
Toasted Bread with Drowned Broccoli
(Vrocculi Affogat)
- 3 to 4 pounds broccoli, cut into florets
- 2 tablespoons extra-virgin olive oil plus extra for garnish
- 1/2 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup Kalamata olives, chopped
- 6 tablespoons fresh parsley, chopped plus more for garnish
- 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
- 2 to 3 anchovy fillets
- 1/2 cup dry white wine (or red wine)
- 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- Parmesan cheese, freshly grated, for garnish
In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.
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