Broccoli affogati

Since I have a new painting studio in the city my daily rhythm has changed, for I cannot be at home to cook lunch. Therefore, yesterday, the vegetables I had bought last week were still waiting to be used. There was a broccoli among them, which I found quite annoying, because I never know what to do with it. Of course I like its taste, but I have always preferred broccoli in a summer salad, with fresh tomatoes, capers and red onions. Since it isn't summer and the tomatoes in the super market are very expensive and taste watery, the option of making my favourite salad was not there. Maybe with pasta and green olives? No, not pasta again! So I started googling and found this traditional Sicilian recipe which sounded delicious. Broccoli affogati literally means drowned broccoli, because of the addition of wine. The scary part of the preparation of broccoli in this particular recipe, is that the broccoli should soften for 20 minutes in a pan with oil, but without water! And it is absolutely forbidden to remove the lid during the process, which of course was very stressful. What if the broccoli would burn? Fortunately it didn't happen, although the onions did caramelize a bit too much, because I had chopped them too finely. After 20 minutes red wine should be added, which gives the dish a fantastic taste! I have never known broccoli could be transformed this way and I will definitely be making it again. Ingredients, serves 2 - 1 broccoli (500g), cut in big florets - 2-3 anchovies (for the vegan version, leave them out) - 1 big garlic clove, cut in two - 2 shallots, chopped - 1 big glass of red wine - salt and black pepper - extra vergine olive oil Heat about 4 tablespoons of olive oil in a skillet and fry the garlic and shallot until translucent. Stir in the anchovies and broccoli, season with salt and black pepper and cover with a lid. Turn the heat very low and let the broccoli soften for 15-20 minutes (it steams). Do not remove the lid or the steam will disappear! When the first steaming time is over, you can remove to lid to add a big glass of red wine. Cover again and continue the cooking for another 20 minutes. Done! My boyfriend and I ate the broccoli at room temperature as a side dish and we thought it a brilliant recipe! In Sicily they usually add some parmesan cheese, but I didn't miss it at all. Buon appetito!