I’m sure that if my mother had made this for me as a child, I would have loved broccoli too!
Try your hand at Daniel Pisani’s one-pot broccoli stew.
INGREDIENTS
- Broccoli or cauliflower or around 1kg mixed florets
- 10 black olives
- 100g Provola, mozzarella or similar
- 50-100ml olive oil
- 50-100ml red wine
- 1 bulb fresh garlic (or 2 cloves garlic)
- 1 spring onion
- Sea salt & black pepper to taste
METHOD
Start by sautéing the onions and garlic in a drizzle of olive oil until caramelised.
In a wide pan that can be closed with a lid, place the broccoli followed by the remaining olive oil and red wine.
Toss the black olives and cover the pot on low heat for around 40 minutes, taking care to add water if needed.
Turn off the heat and spread the Provola on top. Close the lid for around five minutes, leaving the cheese to melt, and serve with lots of good, crusty bread.
