Italian Style Broccoli And Garlic Side Dish Food

ITALIAN-STYLE BROCCOLI

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

ITALIAN STYLE BROCCOLI AND GARLIC SIDE DISH

Steps:

• Clean and cut fresh broccoli into medium size heads (shave off the sides to the stalks and chop them small if you want to use everything)
• Heat 2-3 Tablespoons extra virgin olive oil in a medium frying pan over low heat
• Crush the garlic and chop fine or in thin slices and add to the olive oil
• Simmer the garlic for a few minutes until fragrant (about 2-3 minutes)
• Add in the broccoli pieces and cover with lid to trap any steam.
• Add a little bit of water to promote steam and let cook about 5 to 10 minutes or until the broccoli is bright green and is still firm. You don't want overcooked broccoli!
• When done remove from heat and set aside until ready to serve.
• Top with grated Italian Romano cheese for additional flavor if preferred.

ITALIAN-STYLE BROCCOLI RABE

Steps:

• Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
• Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
• Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
• Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

ITALIAN BROCCOLI

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small skillet, combine the oil, garlic and pepper flakes if desired. Cook over low heat until garlic begins to brown, about 1-2 minutes, stirring occasionally. Using a slotted spoon, remove garlic and discard. Add broccoli and toss to coat. Season with salt. Serve immediately.

ITALIAN STYLE BROCCOLI

Steps:

• Heat the oil in a skillet over medium-low heat. Add the oil, broccoli and garlic. Cook until the broccoli is tender crisp and beginning to brown (about 4 minutes), stirring occasionally. Stir in the pine nuts. Season to taste with salt and pepper. Serve hot.