Italian Broccoli
Day 52: Our Italian-American friend, Sam, first introduced me to this dish but I learned how to make it by watching Inspector Montalbano. An accountant witness describes to the inspector, his secret is to cooking the perfect garlic broccoli. He says the secret is to cook it, ‘very slowly.’ ‘Take your time.’
The next moment, the dram stops as the Sicilians greedily chow down on the dish. I love that series!
But I live in New York, so I probably don’t cook it as slowly as I should because I get hungry and impatient, so I add a little water. I do cook it on a low heat, thought, and it’s a delicious, nutritious dish.
Ingredients:
I head broccoli
2-3 cloves of garlic
1 Tbs olive oil (to taste)
pinch salt (to taste)
1/4 tsp chili flakes (optional)
Cut the broccoli into florets, including lengths of the stem.
Heat the oil in a sauté pan.
When oil is hot, lower heat to medium. Add garlic and cook for about 30 seconds until aroma released. Add broccoli florets, toss in the oil and garlic, turn heat right down and cover with lid. Simmer until broccoli al denté and ready to eat.
(Optional quicker version, which I do)After you add the broccoli, allow to cook for a couple of minutes, add about a tablespoon of water, cover with lid and allow the broccoli to steam, until all the water has evaporated.
Toss in the chili flakes and the salt, according to taste.