Broccoli in Tomato Sauce
Broccoli Affogati
Region: Italy, Apulia
Category: Vegetables
Season: Summer
Difficulty: Easy

Affogati means "drowned" and in this preparation for broccoli the vegetable is drowned in blend of wine, water, and juicy tomatoes. This is the kind of preparation I like to make in the summer and serve with grilled foods.  The broccoli is simmered with the tomatoes and then served at room temperature.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 40 minutes

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 pound ripe tomatoes, peeled, seeded, and chopped

1/2 cup dry white wine

1/2 cup water

Salt and freshly ground black pepper to taste

1 pound broccoli, trimmed, and broken into small florets

1. In a skillet or casserole, heat the olive oil over medium-high heat, then cook the onion and garlic until translucent, stirring frequently so the garlic doesn't burn, about 4 minutes. 

2. Add the tomatoes, wine, water, season with salt and pepper, and continue cooking for 2 minutes, stirring.  Add the broccoli, reduce the heat to medium-low, stir, and cook until the broccoli is tender, about 8 minutes (check as it could take longer).  Moisten with water if the sauce dries out.  Turn the heat off and let come to room temperature to serve.

Variation: 

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Posted: 01/02/2007