Dish of Broccoli with Olives
(click to enlarge)

Broccoli with Olives


Italy / California
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
20 min
Prep		 A delicious way to cook broccoli. I call it "Italy / California" because though the ingredients and general recipe are all Italian, I've made "improvements" in keeping with California practice.




2
10
2
3
4
2
#

cl
T

T
Broccoli
Olives (1)
Garlic
Olive Oil (2)
Anchovy filets
Lemon Juice
Prep   -   (15 min)
  1. Cut BROCCOLI into smallish florettes. If you wish to use tender parts of stems (from about where the branches start on up) they can be cut into lenthwise slivers.
  2. Pit OLIVES and chop small.
  3. Peel GARLIC and crush lightly.
  4. Squeeze LEMON JUICE.
Run   (12 min)
  1. Steam Broccoli Florettes until barely tender, about 5 minutes. Hold aside
  2. Heat Olive Oil and fry Garlic Cloves and Anchovy Fillets over moderate heat. When Garlic is lightly browned remove and discard. Mush the Anchovies around until they completely disintegrate.
  3. Stir in Olives, then Broccoli until coated with oil. Cover and simmer over low heat for just a couple minutes to warm.
  4. Take off heat. Just before serving, sprinkle Lemon Juice over and stir once more. Lemon juice will dull the bright green color quickly if hot.
  5. Serve hot as a vegetable side.
NOTES:

  1. Olives:

      Use only Mediterranean style olives. Brine cured green olives are "official", but oil cured black olives can also be used for a different flavor.

  2. Olive Oil:

      You can use your "extra virgin" oil if you're careful with the temperature.

  3. California:

      This state has a very strong Italian heritage, to the point the Bank of America was originally the Bank of Italy, and Zucchini was first popularized in Los Angeles. We make no apologies for offering Italian dishes in California style".
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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