Serves: 10
Total Calories: 315

6 pounds broccoli
clove from 2 bulbs garlic, thinly sliced
4 1/2 to 5 cups water
1 cup olive oil
6 anchovies fillets, coarsely chopped
sea salt and freshly ground pepper to taste
2 lemons, juiced
1 cup freshly grated Parmesan cheese

Peel the broccoli stems. Slice the broccoli stems and florets crosswise into 1/4- to 1/8-inch slices. In a stockpot, combine the broccoli, garlic, 4 1/2 cups of the water, the olive oil, the anchovy fillets, salt, and pepper.

Bring to a boil and reduce heat to a simmer. Cook, uncovered, for 40 minutes. Check to make sure there is still liquid, and if the liquid is low, add the remaining 1/2 cup water. Cook 15 minutes longer, or until soft. Mash the broccoli in the pan, leaving a few lumps here and there. Add the lemon juice and stir.

Place the mash on a warmed platter and sprinkle with the Parmesan cheese. Serve warm.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 315
Calories from Fat: 228

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