Melted Broccoli Sauce

Name: Melted Broccoli Sauce
Ingredients: 2-3 heads broccoli (florets removed, stems saved); 5 anchovy filets; 3 hot peppers, like Thai (seeds removed, julienned); 6 cloves garlic (sliced); 4 small onion (diced); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup dry white wine; Fresh pasta; 1/2 - 3/4 cups reserved pasta water; Parmesan cheese; salt and pepper

12 ingredients

6 steps

Ingredients

2-3 heads broccoli (florets removed, stems saved)
5 anchovy filets
3 hot peppers, like Thai (seeds removed, julienned)
6 cloves garlic (sliced)
4 small onion (diced)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine
Fresh pasta
1/2 - 3/4 cups reserved pasta water
Parmesan cheese
salt and pepper

Directions

1

In a large pot, bring salted water to a boil. Drop in broccoli florets and stems to blanch, for about 5 minutes, or until bright green. Remove from water and drain.
2

In a large saute pan, heat olive oil and butter over medium heat. Add garlic, onions, hot peppers and anchovies and cook until anchovies are melted, about 5 minutes. Yes, they melt away to nothing but salty goodness. Add some salt and pepper.
3

Add the white wine to the sauce and bring to a slow simmer. When simmering, reduce heat to low. Add broccoli, salt and pepper, and toss to coat.
4

Cover the pan and cook for about 2 hours, stirring only occasionally. The broccoli will break down quite a bit, so help it along when stirring by smashing a little. You want it to turn into a sauce.
5

Cook your pasta just when the sauce is finishing up (I made homemade pasta, but dry pasta can also be used). Ladle about 1 cup of pasta water into the broccoli sauce. Finish the dish by adding the pasta straight to the pan with the sauce. Toss to coat.
6

Serve with freshly grated Parmesan cheese, and some additional fresh cracked pepper.