1 sm. bunch broccoli
4 tbsp. olive oil
1 lg. onion, sliced
10 black olives, pitted and cut into pieces
4 anchovy filets, cut into pieces
1/4 lb. provolone cheese, finely diced
1/2 tsp. salt
1/2 tsp. pepper
1 c. dry red wine

Clean broccoli and cut into very thin slices. Pour 1 tablespoon olive oil in bottom of pan, place thin layer of sliced onions, some olives, some anchovies and 1 layer sliced broccoli in pan. Add a sprinkling of cheese, some salt and pepper and sprinkle with olive oil. Repeat procedure until ingredients are all used. Pour remaining olive oil over top and add wine. Cover pan and cook over very low flame about 30 minutes or until broccoli is tender. Do not stir. Serves 4.