Broccoletti alla Romana
Braised Bitter Broccoli, Roman style

Note: This recipe calls for broccoli raab, also known as rapini rather than American broccoli

1 lb. broccoli di rape (broccoli raab)
1 peperoncino (dried chile)
2 spoonfuls extra virgin olive oil
salt , fresh black pepper
2 garlic cloves

What to do:
Wash the broccoli, removing the large stems and larger leaves. Cook in salted boiling water for a few minutes, then drain and set aside. In a large skillet, brown the garlic in the oil. Add the peperoncino and, when the garlic is brown, remove it and add the broccoli. Salt and pepper to taste and cook until tender but still crisp. Serve as a side dish to any white meat courses, such as fowl or pork. Of course a vegetarian option would be gluten or grilled tofu.

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