Broccoli Roman Style
What a wonderful recipe for broccoli - cooked in wine and topped with toasty bread crumbs.
|1 bunch||broccoli, cut into florets, stems peeled and sliced|
|2 teaspoons||plus 1 tablespoon olive oil|
|2 tablespoons||whole-wheat panko bread crumbs|
|5||garlic cloves, sliced|
|1/3 cup||white wine|
|pinch red pepper flakes|
|zest of 1/2 lemon|
Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest.
Recipe courtesy of Food Network Kitchens
CATEGORIES: Broccoli Side Dish Sauteing View All