STIR-SAUTEED BROCCOLI (BROCCOLI STASCICATI)
1 large bunch broccoli
5 tablespoons olive oil
1 large clove garlic
salt and pepper (to taste)
1 pinch crushed red pepper flakes
Remove large stems from broccoli. Cut the remainder into 1 1/2-inch pieces. Put in a large bowl of cold water for 30 minutes.
Heat oil in skillet. Add a whole garlic clove. Saute over medium heat, 2 minutes. Remove.
Drain broccoli and immediately add stem pieces to the skillet, then flowerettes. Season with salt and pepper. Cover, saute lightly, stirring with a wooden spoon. Adding a little bit of cold water if needed, cook 20 minutes or until completely cooked but still firm. (Broccoli pieces should be crunchy and retain the flavor of fresh broccoli.)
Servings: 4
Source: The Fine Art of Italian Cooking by Giuliano Bugialli
1 large bunch broccoli
5 tablespoons olive oil
1 large clove garlic
salt and pepper (to taste)
1 pinch crushed red pepper flakes
Remove large stems from broccoli. Cut the remainder into 1 1/2-inch pieces. Put in a large bowl of cold water for 30 minutes.
Heat oil in skillet. Add a whole garlic clove. Saute over medium heat, 2 minutes. Remove.
Drain broccoli and immediately add stem pieces to the skillet, then flowerettes. Season with salt and pepper. Cover, saute lightly, stirring with a wooden spoon. Adding a little bit of cold water if needed, cook 20 minutes or until completely cooked but still firm. (Broccoli pieces should be crunchy and retain the flavor of fresh broccoli.)
Servings: 4
Source: The Fine Art of Italian Cooking by Giuliano Bugialli
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