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How to make the broccoletti alla romana: wash the broccoli,
removing the large stems and larger leaves. Cook in salted boiling water
for a few minutes, then drain and set aside.
Brown
the garlic in the oil in a large skillet. Add the peperoncino
and, when the garlic is brown, remove it and add the broccoli. Salt to
taste and cook until tender but still crisp.
Serve
the broccoletti alla romana as a side dish to any white meat
courses, such as fowl or pork.
Recipe courtesy of The Italian Trade Commission.
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