Broccoli italian style

Yield: 4 servings

Measure Ingredient
1 each Broccoli, whole head
1 quart Water
1 tablespoon Salt
3 tablespoons Oil, olive
1 teaspoon Garlic, minced
Pepper
2 tablespoons Cheese, Parmesan, grated

Separate the broccoli florets and trim the though skin from the stalks.

Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite.

Drain.

Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes.

Correct seasoning and sprinkle with Parmesan cheese to taste.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

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