Dogs Lip Discoloration

The Drowned Broccoli

Definition:

is called "Broccoli" (Picture No. 1) with a variety of cabbage erect, waxy leaves and flowers collected in a inflorescence green, less compact than the cauliflower. It is said "drowned / a" a dish which was paid on any liquid (wine, liquor, etc.).. The "Broccoli drowned" are a typical dish from Catania and is an example of how to prepare a dish, starting - again, no longer - from raw materials poor. In the same family of dishes, the "drowned Cauliflower" is obtained from the "cauliflower Roman White that the "purple cauliflower " grown on the slopes of Etna.

After removing the leaves, the core and the bark, wash the broccoli in water several times, so to eliminate any impurities present in them. The large flowers that you see in the picture, should be kept in small tufts, peeled and cut them properly.

Ingredients (Photo No. 2):

1. Broccoli
2. Cipollina
3. Anchovies
4. Small pieces of Parmigiano
5. Salt, black pepper, red wine.

Preparation:
choose between the utensils of the house, one that has a diameter slightly larger than a plate of fruit. In it, start by laying a first layer of broccoli and, above all the other ingredients as shown in Photo No. 3. The positioning of the latter, make sure that the cheese does not come into contact with the bottom of the pan, otherwise it will stick, causing mold problems in the final broccoli.

Continue with another layer of broccoli and another layer of sauce, finishing with a layer of broccoli. Generally, there are three layers of broccoli separated by two of seasoning.

After putting the salt (Initially low, taking into account the presence of anchovies and cheese tasty enough) add a large glass of water and cover with a plate (Picture No. 4).

Cover the pot with lid (Picture No. 5) and bring to the boil with light flame. Check the progress of cooking broccoli, compressing the mass with a wooden spoon, pressing on the plate (Picture No. 6).

When one realizes that the pot does not go down more, remove the pot and add a 'copious amounts of olive oil and a glass of white wine. Continue cooking pot closed, penetrating with a fork, periodically, the hardest parts of broccoli. When a fork penetrates well in most parts of the mass, the cooking is completed. In the event that there is still too much presence of liquid, apart from the oil, let it evaporate in open pot (Picture No. 7).

cooked, tilting the pan, the liquid, composed, for the most part, oil added should be barely visible. When cooking, make some small samples to assess the degree of flavor of broccoli, adding, if necessary, salt. Allow to cool and then put the pot in the refrigerator for more compact mass, before turning out. After a couple of hours, remove the pan from the refrigerator, place on a serving plate upside down, turn both 180 and "voila" mold release occurred (Photo No. 8).

Serve the dish lightly chilled or at room temperature. Accompany it with bread and red wine of a strength of up to 11 °. Recommended: "Refosco" from "Red Peduncolo" " Grave del Friuli" or " Tenuta Santa Margherita.

Bon appetit!