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  Added: Apr 11, 2006  •  Visited (511)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Broccoli Braised With White Wine
(Broccoli alla Romana)
What You Need:
  • ¼ cup olive oil
  • 1 teaspoon finely chopped garlic
  • 5 to 6 cups fresh broccoli flowerets (about 2 pounds fresh broccoli with stems)
  • 1½ cups dry white wine
  • ½ teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over it. Remove the pan from the heat and stir the garlic in the hot oil for 30 seconds.

    2. Return to moderate heat and toss the broccoli flowerets in the oil until they glisten.

    3. Add the wine, salt and a few grindings of pepper and simmer uncovered, stirring occasionally, for 5 minutes.

    4. Then cover the skillet and simmer for another 15 minutes, or until the broccoli is tender.

    5. To serve, quickly transfer the flowerets with a slotted spoon to a heated bowl or deep platter.

    6. Briskly boil the liquid left in the skillet over high heat until it has reduced to about ½ cup and pour it over the broccoli.
     
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Vegetables » Broccoli
    Main Ingredient » Condiments » Wine
    Dish » Appetizers

     





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