Recipes
Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)
This simply prepared vegetable side is one of Rome’s most splendid dishes.
- Serves
2–4
- Time
15 minutes
Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.
Featured in “Roman Contorni” by Dana Bowen.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 lb. broccoli, stemmed and cut into florets
- 3 garlic cloves, smashed and peeled
- ½ tsp. crushed red chile flakes
- Kosher salt
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Instructions
Step 1
To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.
- To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.
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