Yes, that is the title of this recipe and my goodness it is so buttery and delicious it’s hard to stop eating it! And it uses every part of the broccoli and makes it all equally fabulous.
I first saw this way of cooking broccoli over on Food 52 and have cooked it a number of times over the last few years, using both
broccoli and cauliflower or a mix of the two. If you prefer you could call it broccoli confit.
Originally from a book called Tasty: Get Great Food on the Table Every Day, Houghton Mifflin Harcourt, 2006, by Roy Finamore, this really is something you need to try. Roy’s original recipe includes chilli which I sometimes include, but on this occasion didn’t.
Broccoli Cooked Forever
Fabulous as a vegetable side, it is also great spread on crusty bread or on a platter for dipping. You could also try it tossed through pasta or as pizza topping. Warning: It is very rich!
1-2 heads broccoli
1 cup olive oil
4 garlic cloves, sliced thin
4 anchovy fillets, chopped
sea salt and freshly ground black pepper
1 Cut broccoli in florets. Peel stems and cut into 5mm thick slices. Blanch broccoli briefly in boiling water. Drain and set aside. Alternatively, the broccoli can be cooked for a couple of minutes in the microwave.
2 Place oil and garlic in a large saucepan over a medium heat, until garlic starts to sizzle. Stir in anchovies, then add broccoli and season with a good grind of salt and black pepper.
3 Reduce heat to very low, cover and cook, stirring
occasionally, for 2 hours. After 2 hours the broccoli will be very
tender and buttery. Serve hot, warm or at room temperature.
Where did the ingredients for this dish come from:
Broccoli, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe very slightly adpated by Rachel Blackmore
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Other broccoli recipes you might like to try: