2 lbs. broccoli
3-4 tbsp. olive oil
1 onion, chopped
6 anchovies, minced
6 black olives, chopped
2 oz. sliced provolone
3/4 c. red wine
8 slices Italian bread

1. Preheat oven to 325 degrees.

2. Peel the broccoli and cut into bite sized pieces. Pour 1 tablespoon of oil in a baking dish. Scatter half the onion, anchovies and olives over it. Cover with half the broccoli, then half the cheese. Drizzle with more oil and repeat the layers, drizzling the last of the oil on the top.

3. Pour off the red wine, cover the casserole loosely and cook for 45 minutes. Turn off the heat, dry out the bread in the oven and serve covered with the cooked broccoli. Makes 4 to 5 servings.