i like to keep a bit of stem attached to the broccoli florets...about 1/2-3/4 inch. this will mean you have to cook the broccoli a bit longer, but don't overcook. it should be al dente (to the tooth) with a bit of resistance...like when you cook pasta. if you add to other dishes like pizza you may want to chop the broccoli into smaller pieces after cooking.
Broccoli with Garlic & Chile, Puglian Style
1-2 heads broccoli (about 1 lb total), cut into florets with about 1/2 inch of stem attached
1/4 cup extra virgin olive oil, divided
6 cloves garlic, peeled and thinly sliced
1-2 tsp red pepper flakes, divided
freshly ground black pepper
freshly shredded parmigiano reggiano cheese for topping (optional)
fill a large pot with water and bring to a boil. add a handful of salt and the broccoli florets. cook for 7-10 minutes – or until a sharp knife can easily pierce a broccoli stalk. remove from pot with a spider strainer and set aside in medium bowl.
while broccoli is cooking, add 1 tbsp olive oil to large skillet. add garlic and stir for 1 minute. do not let garlic burn. add cooked broccoli to skillet. add remaining olive oil, 1 tsp red pepper flakes and a pinch each salt and pepper. toss until broccoli is coated and cook for an additional 2 minutes. taste and add additional red pepper flakes if you want a spicier dish. adjust seasonings if needed. serve with cheese if desired.
food network's fall fest. check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Easy Stir-Fry Broccoli and Red Bell Peppers
Napa Farmhouse 1885: Pasta With Fresh Broccoli and Spicy Cashew Pesto
Red or Green?: Broccoli With Garlic and Chile, Puglian-Style HGTV Gardens: Garden-to-Table: Broccoli
Virtually Homemade: Broccolini With Walnuts and Sweet Soy Sauce
Thursday Night Dinner: Soy, Sesame and Ginger Broccoli
FN Dish: Six Broccoli Mains
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