These are broccoli stems which we have ground with onions, garlic, and crushed red pepper. The stem mixture is cooked down in olive oil, and when they are caramelized and tender, we added the liquid of braised short ribs and red wine. We cooked the mixture down until it was thick and viscous. The result is a decadent sugo of beef and broccoli. We have used it to dress pasta, as well as top polenta. It also pairs well with fish and can be blended with ricotta as a filling for ravioli.
About the Author
