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How to make the broccoli di rape all'aglio e peperoncino: wash the
broccoli, discard the larger stems and leaves, and put them in cold water.
Sauté the garlic and peperoncino in 6 tbs. oil in a large skillet.
Remove garlic when brown. Remove the broccoli from the water but do not
dry. Place in the warmed skillet and cook over a low flame.
Let cook
the broccoli di rape until
tender but still crisp. Add salt and serve.
Recipe courtesy of The Italian Trade Commission.
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