Italian cuisine · Vegetable Dishes

Broccoli Strascinati

Broccoli briefly parboiled, then tossed in a pan with olive oil, garlic and chili.

Ingredients · for 4 servings

• 800 g broccoli (broccoletti works too)
• 4 garlic cloves
• 1 red chili pepper
• 6 tbsp olive oil
• 100 ml white wine
• Salt, pepper

Instructions

1. Break the broccoli into small florets, peel the stalk and cut into thin slices.
2. Blanch the florets and stalk slices in boiling salted water for 4–5 min. until almost done but still firm; drain.
3. Crush the garlic cloves and sauté with the chili, sliced into rings, in the olive oil over medium heat for 2 min. until the oil smells strongly fragrant.
4. Add the broccoli and fry vigorously for 5–6 min., turning often, until it colours at the edges.
5. Deglaze with white wine, reduce uncovered for 2–3 min. while gently pressing the broccoli with a spoon – hence the name strascinati, 'dragged'.
6. Season with salt and pepper and serve warm as a side, or lukewarm with bread.