Mar 31, 2010

Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)

This Roman dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman side dishes, or contorni, in our April 2010 issue.

Credit: Todd Coleman

1⁄4 cup extra-virgin olive oil
1 bunch broccoli (about 1 lb.),
stemmed and cut into florets
3 cloves garlic, smashed
1⁄2 tsp. crushed red chile flakes
Kosher salt, to taste

1. Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.

SERVES 2 – 4

This article was first published in Saveur in Issue #128

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Ratings & Reviews (5)

by Themomchef on 2010-06-29

Outstanding side dish. Very tasty and easy to make. See my entire review at: http://themomchef.blogspot.com/2010/06/maiale-in-agrodolce-and-broccoli.html

by CASA-GIARDINO on 2010-12-08

I saute' my garlic first.
http://casa-giardino.blogspot.com/2010/12/from-earth-to-table.html

by MUY SABROSA on 2012-01-09

so easy to cook, and I also cook the garlic first.
can't wait to try out some of the other broccoli recipes featured here.
i also love last month's magazine (italian recipes) with the spaghetti and meatballs! :)