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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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LA TAVOLA ITALIANA by Tom Maresca and Diane Darrow Ingredients:
3 lbs broccoli |
3/4 cup olive oil |
1 1/2 tbs minced garlic |
salt |
freshly ground pepper |
3/4 cup dry white wine |
Directions:
1. Put broccoli heads on a cutting board and cut off the stems just where they begin to branch. Separate the upper halves into florets and wash them carefully.
2. Trim the dry base off the lower halves and peel the stalks, going deep enough to remove all the tough parts. Cut the peeled stems into 2- to 3-inch lengths and add them to the florets.
3. Heat the olive oil in a large pot. When it is very hot, turn off heat, stir in the minced garlic, then add the broccoli and toss it vigorously to coat all the pieces with oil. Salt and pepper generously.
4. Put the pot back onto high heat. As soon as the oil begins to sizzle again, add the white wine, stir everything once, and cover the pot.
5. Lower heat to medium and braise, stirring from time to time, about 20 minutes, until broccoli is tender but still crunchy.
6. Transfer the broccoli to a heated serving dish and pour on any liquid remaining in the pot.
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