Braised broccoli Romana

Braised broccoli Romana

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

The Romans offer this dish as a separate course, but it may be offered with grilled chicken or lamb as a vegetable. If you don't have wine, use water.

Ingredients

Quantity Ingredient
1kg broccoli
4 tablespoons oil
2 garlic cloves, crushed
1 1/2 cups dry white wine
salt and freshly ground black pepper

Method

  1. Remove the tough outer leaves of the broccoli and then cut off the stalks, about 5 cm below the heads. Peel the stalks, cut any thick stalks in half lengthwise, or, if they are very thick, quarter them. Heat the oil in a large frying pan over a moderate heat, add the garlic and cook until the garlic begins to colour. Add 1 cup of the wine and the broccoli stalks, season with a little salt and pepper, cover the pan, and simmer for 5 minutes. Lay the heads of the broccoli on top of the stalks, season again with a little salt and pepper, and cook uncovered for about 8 minutes longer, or until the stalks and the heads are tender. If too much wine evaporates, add a little more as it cooks, but 5 minutes before the broccoli is tender, raise the heat slightly and allow the wine to reduce to about 1/2 cup. Arrange the broccoli on a hot serving dish and pour the liquid in the pan over it.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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