Broccoli and Tomato Stew Recipe : Anne Burrell : Recipes : Food Network


  • 1 (28-ounce) can San Marzano tomatoes, passed through a food mill
  • ½-inch piece ginger, peeled and grated on a zester
  • 1 clove garlic, smashed and finely chopped
  • Pinch crushed red pepper
  • 1 medium onion, cut into ¼-inch dice
  • Extra-virgin olive oil
  • 2 teaspoons coriander seeds
  • + 2 more ingredients
    • 1 head broccoli, head cut into bite size florets, stems peeled and cut into ¼-inch thick "coins"
    • Kosher salt

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli...

View full recipe at SpringPad


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