- 1 lb. broccoli
- Two tbs. extra virgin olive oil
- Two cloves garlic
- One peperoncino
How to make Broccoletti alla romana:
Wash the broccoli, removing the large stems and larger leaves. Cook in salted boiling water for a few minutes, then drain and set aside.
Brown the garlic in the oil in a large skillet. Add the peperoncino and, when the garlic is brown, remove it and add the broccoli. Salt to taste and cook until tender but still crisp.
Serve the broccoletti alla Romana as a side dish to any white meat courses, such as fowl or pork.
Regional recipe of Latium.