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sauteeing, sauteeing Italian, Italian, Rome, Rome
 Broccoli Sautéed in Wine and Garlic

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Recipe

Broccoli al Frascati

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Yield: Makes 6 Servings

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 4 cloves garlic, sliced
  • 3 pounds broccoli, cut into spears
  • 1 cup Frascati or other dry white wine
  • 1 tablespoon hot red pepper flakes
  • Zest of 1 lemon
  • Zest of 1 orange

Directions

In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning, until the stalks are tender, 8 to 10 minutes. Add the red pepper flakes and zests, tossing well and serve immediately.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

237kcal (12%)
77mg (3%)
18g
7g
15g (22%)
0g
0g
2g (10%)
10g
10g
2g
2g
0mg (0%)
4g
7g
54mg
770mg
88mcg RAE (3%)
206mg (344%)
120mg (12%)
2mg (11%)
 

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