Friday, March 05, 2010

Roman Style Broccoli

Patrick made this last night to go with some simple grilled steaks and roasted potatoes. He has been home from Rome for a couple of weeks and is the reason for all the recipes "alla Romano" (Roman style). You're going to think that the cooking time is a mistake, but Italians do not like half cooked veggies. The color is not very pretty, but it tastes delicious. I promise!

2-3 tbl extra virgin olive oil
3-4 cloves garlic, chopped
1 head of broccoli, leaves removed, stems sliced, & head separated into florets
1/2-3/4 cup dry white wine
salt & pepper

Saute garlic with a pinch of salt in olive oil in a large skillet. Add broccoli leaves and saute. Add sliced stem and saute. Add florets and a sprinkling of and saute. Add wine, cover,reduce heat to low, and let cook 20 to 30 minutes, checking and stirring every 5 minutes or so. If it gets too dry, add some water. It will be gray green and tender when done. Taste and adjust salt & pepper. Turn off and add a drizzle of olive oil. Toss and serve.

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