Wednesday, January 27, 2016

Sautéed Broccolo Fiolaro

This is the way I usually do Broccolo Fiolaro: boil in salted water for about 5 minutes, or until tender, then drain, chop up coarsely with clean kitchen scissors, and saute with garlic and olive oil for a few minutes, and then add the juice from a fresh lemon.  I asked at the local Frutteria last year, when I first bought it, about how to prepare it.  I did everything they told me; adding the lemon juice was my idea and I really love the flavor it adds.
Sautéed Broccolo Fiolaro
local method; with my touches

1 large bunch of Broccolo Fiolaro*
garlic cloves, minced
olive oil
one fresh lemon

1.  Bring a large pot of salted water to boil.  Keep in mind the amount of Broccolo will displace some of the water. Rinse the fresh Broccolo Fiolaro and cut off any bottoms of tough stems.  When the water is boiling, add it to the pot.  Push down into the water with a metal slotted spoon.  You can add a lid to the pot as well.

2.  Let simmer about 5 minutes.  Stick a fork into a thick part of the stem and if it's tender, drain the broccolo into a large colander in the sink.  Using a clean pair of kitchen scissors, cut the cooked broccolo up right in the colander.

3.  In a large skillet over medium heat (or use the same large pot you used to boil it in), heat olive oil. Add minced garlic and let cook for about 30 seconds.  Add the Broccolo into the pot and saute for a few minutes.  Taste and add salt.  Juice the fresh lemon and add the juice to the pot, stirring it in with the Broccolo.  Taste for salt.  Serve.  Goes well with pasta, grilled sausages, etc.
*If you buy this at a local Frutteria (the best way, the supermarket won't be as good, I think), and you don't know how much to buy, tell them how many people you are cooking for.  "Per due persone, tre persone, quattro persone," etc.  The amount they give you looks HUGE but it really cooks down a LOT.  And the leftovers are good.  Broccolo is not bitter.  Even half of my kids love it!  Lol.)

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