Long-Cooked Broccoli

Name: Long-Cooked Broccoli
Yield: serves 4 to 6
Ingredients: 2 1/2 pounds broccoli; 1 large Spanish onion, halved through the core and sliced 1/4 inch thin; 1/2 cup thinly sliced garlic cloves; 1 dried arbol chile; 1 1/2 cups extra-virgin olive oil; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper

January 26, 2012

When you read “Long-cooked Broccoli,” note that this is distinctly different from the soggy, overcooked broccoli that you might remember from the school cafeteria. Here, the broccoli is cooked deliberately long and slow—almost poached—in olive oil with a lot of onion and garlic. Cooking it this way makes the broccoli tender, buttery, and flavorful. It’s one of my all-time favorite vegetable preparations. We use it to top the Long-cooked Broccoli, Caciocavallo, and Peperoncino pizza (page 146), and we also offer it as an antipasto at the Pizzeria.

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