LCBO Food & Drink Summer 2023

SLOW AND LOW

Long-Cooked Broccoli with Anchovies, Red Wine & Parmigiano Broccoli is cooked low and slow in a flavour ful bath of red wine, onions and anchovies. Adapted from More Classic Italian Cooking by Marcella Hazan (Alfred A. Knopf, 1978). 1 large bunch broccoli, about 1 1/2 lbs (680 g) 2 tbsp (30 mL) extra virgin olive oil, plus more for serving 1 medium onion, about 6 oz (170 g), thinly sliced 2 cloves garlic, thinly sliced 4 anchovy fillets, finely chopped 1 cup (250 mL) dry red wine, such as Sangiovese or Negroamaro Salt and freshly ground pepper to taste Freshly grated Parmigiano-Reggiano for serving 1. Cut broccoli crowns into large florets. Peel stems and slice 1/8 inch (3 mm) thick. Set aside separately. 2. In a large skillet or sauté pan with lid, heat oil over medium heat. Add onions. Cook, stirring, 5 minutes. Add garlic and anchovies. Cook, stirring constantly, 1 min ute. Spread out onion mixture into even layer. Distribute broccoli stems evenly over onions and top with florets arranged in circles. Pour in wine, cover and raise heat to medium-high. When it comes to a boil, season with salt and pepper. Replace cover and reduce heat to maintain gentle simmer. Cook 45 minutes, but do not stir. Remove lid and raise heat to medium-high. Cook until pan is almost dry, 2 to 3 minutes. Remove from heat. 3. Serve warm or at room temperature driz zled with olive oil and sprinkled with cheese. WHAT TO SERVE Ruffino Aziano Chianti Classico DOCG LCBO 307025, $22.10 Sangiovese is used in the recipe, so pairing the food with the same wine is ideal. Cherry, berry and floral notes tone down the forwardness of the parmigiano cheese, balancing the pairing. Serves 4 to 6

Finished with nutty Parmigiano, this dish can be served warm or at room temperature alongside grilled steak

118 FOOD & DRINK SUMMER 2023