Broccoli Romaneschi

Broccoli Romaneschi

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

The first time that I had Romanesco Broccoli was in Rome although I had occasionally seen it in the markets here in the United States. You may need to poke around your various specialty stores to find this delicious broccoli. I picked up these heads of Romanesco Broccoli when I was at a farmers’ market in Portland, Oregon. Thankfully, TSA fought the urge to steal them from my checked bag while traveling back to New York City.

  • 3 Garlic Cloves (Smashed)
  • 2 Heads Of Romanesco Broccoli
  • 5 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Chili Flakes
  1. Clean and wash broccoli. Remove bottom and all leaves. Cut buds into smaller pieces.
  2. Fill medium-size pot with unsalted water and bring to boil over a high heat. Add broccoli and cook 4 to 5 minutes until each piece become tender and soft, but NOT mushy. Remove and drain, but reserve cooking liquid.
  3. Add olive oil into large-size sauté pan and turn heat to medium-high. Smash garlic cloves with side of a knife. Leave garlic skin. Add garlic, with skins, to sauté pan and cook 4 minutes until lightly browned.
  4. Once garlic is brown, toss in drained broccoli. Sauté for 10 minutes over a medium heat. Add 1 cup reserved cooking liquid when vegetables begin to dry out in pan. Cook another 5 minutes. Stir occasionally.
  5. Remove from pan and transfer to serving bowl. Season with kosher salt and chili flakes.
  6. Serve warm.
  7. Serves 4
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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