Affogato in Italian means drowned. Most are familiar with the dessert version using a scoop of vanilla ice cream and topped with a shot of hot espresso; simple and really quite scrumptious. Broccoli affagato is a simple Sicilian recipe that can be used on toast (crostini), in pasta or on its own as a side. In this Sicilian recipe, the drowning bit is where a glass of red wine is poured over the steamed broccoli.
Ingredients
2 to 3 broccoli heads, cut into florets
1 small onion, peeled and thinly sliced
2 to 3 anchovy fillets, packed in oil, roughly chopped
olive oil
1 cup red wine
½ cup grated pecorino cheese (more for topping)
rustic bread, sliced
garlic clove, cut in half
Instructions
In a large frying pan over medium heat a generous splash of olive oil. Add onions and cook until soft then add broccoli florets. Stir to combine then add ½ cup water. Cover and let the water steam the broccoli (5 minutes). Remove cover and add wine. Stir to combine and replace cover. Cook a further 10 minutes or until broccoli is pierced easily with a knife. When done, add cheese and let melt.
Toast bread slices. While still hot, rub garlic half over bread. Spoon over broccoli affogato and sprinkle more cheese on top. Serve immediately.
Notes
The Culinary Chase’s Note: Love the flavor of garlic? Instead of rubbing garlic on the bread slices, finely grate over each slice. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/11/broccoli-affogato-crostini/