Broccoli With Tomato Agrodolce Recipe
This standout side features tender florets and a tangy-sweet Sicilian-style sauce studded with olives, raisins, and pine nuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Steaming basket
- Pot
- Skillet
- Tongs
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Spoon
- Stove
- Refrigerator
- Pepper mill
Ingredients
- 2 heads broccoli (about 2½ lb.), cut into florets
- Kosher salt
- freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 4 parsley sprigs, finely chopped
- 3 medium red onions, thinly sliced
- ½ cup dry red wine
- 2 Tbsp. red wine vinegar
- 1 Tbsp. packed tomato paste
- ½ tsp. dried oregano
- 3 garlic cloves, thinly sliced
- Crushed red chile flakes
- One 28-oz. can whole peeled tomatoes, crushed by hand, liquid reserved
- ⅓ cup pitted black Sicilian olives
- ⅓ cup seedless raisins
- ⅓ cup pine nuts, toasted (optional)
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