woensdag 5 december 2012

Broccoli strascinati o ripassati in padella - Dry-Sautéed Broccoli

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



The ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in which parboiled vegetables are then sautéed in garlic-infused oil. The result is a rather soft and mellow vegetable that readily absorbs the taste of its cooking medium. Today we will take a look at a technique (strascinati, literally “dragged”) where you simply skip the initial parboiling and sauté the vegetable—typically, broccoli—resulting in a much firmer texture and ‘nuttier’ more intense flavor. This technique, typical of Rome, though perhaps not the prettiest way to make broccoli, it is one of the tastiest.



Ingredients (serves 4-6 as a contorno or side dish)



1 head of broccoli

2-3 cloves of garlic, peeled and slightly crushed

Olive oil

Salt and pepper

Water or white wine

Peperoncino, to taste



Click on the photo for directions

See on memoriediangelina.com




via Tumblr http://italianentertainment.tumblr.com/post/37267286197