Yield: 4 servings
|1 each||Broccoli, whole head|
|3 tablespoons||Oil, olive|
|1 teaspoon||Garlic, minced|
|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.
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