Italian broccoli with oil and garlic
This Italian broccoli recipe is a very simple way of transforming steamed or blanched broccoli into a succulent Mediterranean dish.
Peeling the broccoli stalks is easy, and allows for even cooking.
Ingredients for 6:
1 kg of fresh broccoli
6 tablespoons of olive oil
2-3 cloves garlic, finely chopped
Salt and freshly ground black pepper
Wash the broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the broccoli stems. Cut any very long or wide stalks in half.
Boil water in the bottom of a saucepan equipped with a steamer, or bring a large pan of water to a boil.
If steaming the broccoli, put it in the steamer and cover tightly. Cook for 8-12 minutes or until the stems are just tender when pierced with the point of knife.
Remove from the heat. If blanching, drop the broccoli into the pan of boiling water and blanch until just tender, 5-6 minutes. Drain.
In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic.
When the garlic is light golden (do not let it brown or it will be bitter) add the broccoli, and cook over moderate heat for 3-4 minutes, turning carefully to coat it with the hot oil.
Season with salt and pepper. Serve hot or cold.
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