A question about a recipe: Roy Finamore's Broccoli Cooked Forever

Kristen is the Senior Editor of Food52

added over 1 year ago

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You could use a low oven if your gas burners are too fierce, but the texture is meant to be extremely soft, like a melt-in-your-mouth broccoli confit. And it is prone to falling apart, so I find it works best as a spread on sandwiches or pizza, or tossed with pasta or spooned on polenta -- that sort of thing.

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This is a pretty common practice in certain regions of Italy. And when I make it, I never blanche the broccoli. I think it would be best for you to lower the temperature OR increase the amount of oil so that it covers the broccoli.
This should ensure a less mushy texture. However with this recipe; I think mushy is the intended result

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I am in the middle of cooking it in the oven...I had the heat up too high but will def do it in the oven again. A little less mushy (literally all fell totally apart last time) and done in half the time - 50 minutes and not two hours. Suits my purpose fine! Thanks for the answers.

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