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Broccoli Sautéed in Wine and Garlic<br> Broccoli al Frascati

By: Mario Batali, author of Molto Italiano (HarperCollinsPublishers, 2005)

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.

Ingredients

6 tbsp extra-virgin olive oil

4 cloves garlic, sliced

3 lbs broccoli, cut into spears

1 cup Frascati or other dry white wine

1 tbsp hot red pepper flakes

Preparation

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.

Broccoli Sautéed in Wine and Garlic<br> Broccoli al Frascati

Serving(s): 6

Also in this menu:

A taste of Italy

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