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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Cuisine Type : Italian |
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| Preparation Method : Saute |
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| Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady -- just the way the robust Romans like their food. |
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Ingredients
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6 tablespoons extra-virgin olive oil |
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4 cloves garlic, sliced |
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3 pounds broccoli, cut into spears |
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1 cup Frascati or other dry white wine |
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1 tablespoon hot red pepper flakes |
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Zest of 1 lemon |
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Zest of 1 orange |
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Preparation
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In a 10- to 12-inch saut&3233 pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning, until the stalks are tender, 8 to 10 minutes. Add the red pepper flakes and zests, tossing well, and serve immediately.
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Source
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Excerpted from Molto Italiano by Mario Batali. Copyright 2005 by Mario Batali. Excerpted, with permission by HarperCollinsPublishers. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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