It’s a good idea to combine several ingredients with significant nutritional benefits: broccoli (fibre, vitamin C, provitamin A), herrings (protein, vitamin D, vitamins PP, B12), olives and olive oil (fatty acids and vitamin E). Did you know? The alcohol in red wine evaporates quickly during cooking, so while you won’t feel its effects, you will get the flavour and the antioxidants.
Ingredients (serves 4):
- 1 kg broccoli
- 2 onions
- 100 g pitted black olives
- 8 de-salted anchovy fillets
- 3 glasses of red wine
- 2 tbsp olive oil
- salt and pepper.
- Peel the onions and chop finely. Chop the olives. Prepare the broccoli.
- Take an earthenware dish and add 1 tbsp of oil, a layer of chopped onions, a few slices of pitted olives and a few anchovy fillets.
- Cover with a layer of broccoli, season with pepper and add a drizzle of olive oil.
- Carry on building up the layers until you have used up all the ingredients and then add the red wine.
- Cover and cook over a medium heat for 30 to 40 minutes without stirring.
Use chopped frozen onions and frozen broccoli to speed up the preparation, but cook for the same amount of time. Do not add salt to the dish while it is cooking but taste before serving. Herrings can still be very salty.