Sautéed Broccoli 

Broccoli Saltati– Ciumma “Ngranciati”

Broccoli is a vegetable easily available and offered all year in all supermarkets.

Because of the many benefits associated with the consumption of broccoli, it makes this easy to prepare and healthy vegetable well accepted.

And in fact broccoli is beneficial to the prevention of coronary diseases and a good defense effective against problems with the prostate, lung and stomach cancer and peptic ulcers.
At Joe’s Focacceria, broccoli was served steamed and sautéed with garlic and olive oil.
The little cooking liquid, loaded with Colavita olive oil and the sweet taste of golden brown garlic was an irresistible temptation to dip the bread into it and our patrons enjoyed it as I did, making healthy lunches out of it.
When shopping for broccoli, make sure that they are fresh and crispy; they have deep green tops and lighter green stems and that they are without blemishes or damages.

 

Serves 4

INGREDIENTS

 

·   

  • 1 bunch of broccoli, about 1 lb.
  • 4 garlic cloves, sliced
  • 4 tablespoons of oil
  • Pinch of crushed red peppers (optional)
  • Salt and pepper to taste

 

 

PREPARATION 

The Broccoli 
Cut and discards ½ inch from base of broccoli.
Separate florets from the stalks and cut florets keeping them the same size.
Peel the outer tough membrane of the stalks and cut in slices or wedges.
Wash the florets and the stalks under running water; keep them separated. Set on the side.

The Cooking
Over high heat, set a 6 quart sauce pot with 4 quarts of water and 1 tablespoon of salt.
When water begins to boil, place the broccoli stalks in it and cook for 3 minutes. Add the florets and continue cooking for 6 minutes, from the time that it boils again.
Using a slotted spoon place the broccoli in a container and set on the side.
When ready to serve, combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, combine with broccoli, and place over medium heat, turning until the broccoli is saturated with oil.
Taste for salt, add crushed red pepper and pepper to taste.

 

Broccoli Sauteed

 

  

The Serving
Spoon the oil and garlic on top of the broccoli, garnish with lemon and serve with hot crusty bread to dip into the juice.
 

 

NOTE:

Boiled Broccoli

Broccoli is also served boiled and dressed with olive oil, salt pepper and lemon juice.