Smothered broccoli with white wine

Method

1. Cut the woody ends off the broccoli stems. Leave thinner stems up to 1cm in diameter whole; cut thicker ones in half or quarters lengthways. Cut each piece in half.

2. Cover the base of a wide, deep, heavy frying pan or saucepan, with a thin layer of olive oil.

3. Place a thick layer of broccoli in the pan, scatter over half the garlic, the sun-dried tomatoes, olives, chillies, half the remaining olive oil, and salt and pepper to taste. Repeat the layers, then pour over the wine.

4. Cover and cook over a gentle heat for 40 minutes to an hour until the liquid has almost completely evaporated. Remove the lid towards the end if necessary.

5. Spoon the mixture into a serving dish and scatter with the Parmesan shavings.

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Ingredients

Main:

750g Broccoli
5 tbsp Olive oil
6 cloves garlic, peeled
6 pieces Sun-dried tomatoes
10 black olives, halved and pitted
2 dried red chillies, deseeded and crumbled
250ml dry white wine
salt and fresh ground black pepper
40g Parmesan, shaved into wafers

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