Recipe adapted from Umami Broccoli in Laura Stec’s excellent book about food and global warming, Cool Cuisine.

Serves 4

Ingredients

• 5 anchovies packed in salt or olive oil
• 1/4 cup olive oil
• 1-2 fresh onions, chopped
• 1 large leek, chopped
• 1 bunch broccoli chopped into long, thin, diagonal pieces
• 2 tablespoons dry white wine or sake
• 1/2 cup bread crumbs

Preparation

Chunk up day old bread and reduce to small bits with food processor blade. Turn oven to broil. Toss breadcrumbs lightly with olive oil and salt in a bowl; spread on baking sheet. Place in oven for 3-5 minutes. Stir after 2 minutes and watch for browning (careful, these can become charcoal fast!). See aside.

In food processor or blender, make “Umami Paste” by puréeing the first four ingredients. Heat a sauté pan on medium high. Add paste and the broccoli; stir and cover immediately. Cook for 4 minutes and then add the wine. Cover immediately and force-steam the broccoli while shaking the pan. Cook 1 more minute, or until tender.

After cooking, add bread crumbs and serve as a side dish or over rice as a main course.

Note: The pan should be hot and dry enough to slightly brown or caramelize the broccoli (another way to bring on umami).