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Welcome to the Via Romano Vineyards Recipe Blog. We post recipes of dishes from our home to yours, that also pair perfectly with our wines! 


Leanne Davis
April 26, 2020 | Leanne Davis

Broccoli Alla Romana







3/4 cup mild tasting olive oil
1 lb broccoli or broccolini, sliced lengthwise into 1/8 pieces
1/8 cup capers, rinsed, dried and lightly chopped
3-6 whole anchovies chopped (Optional)
1/2 cup dry white wine (Not Optional) 4-6 small garlic cloves, coarsely chopped
1/2 tsp fennel seeds, lightly ground in a mortar
dried chili flakes - to your preference
Pecorino Romano cheese for serving
Fresh baby arugula for serving

Warm 1/4 cup of the oil in a 12 inch skillet over medium heat. Add most of the sliced broccoli leaving the smallest bits behind on the cutting board for the moment. They'll burn if you add them too soon. The oil should sizzle quietly. Swirl the pan, and leave the vegetables to cook until you see the edge bits browning, about 3 minutes. Salt very lightly and toss or stir gently. Add a few more spoonfuls of oil and scrape the remaining bits of broccoli and the chopped garlic into the pan. Add the capers and swirl gently and then add wine. Continue cooking over medium heat for a few more minutes until the edges begin to brown and the wine cooks down, then give the pan another stir.  Once the broccoli is tender, reduce heat, add remaining oil, the chopped anchovy, fennel, and chili flakes all over. Give the vegetables a stir or toss to distribute. Cook for 2-3 minutes, Mash mixture to a rough consistency. Taste and adjust spices to desired flavor


Time Posted: Apr 26, 2020 at 12:00 PM Permalink to Broccoli Alla Romana Permalink