Recipe Broccoli Di Rape Allaglio E Peperoncino

Ingredients

  • 2 lbs. bitter broccoli
  • peperoncino
  • Two cloves garlic
  • Eight tabs. extra-virgin olive oil
  • salt
  • pepper

How to make BROCCOLI DI RAPE ALL’AGLIO E PEPERONCINO:

Wash the broccoli, discard the larger stems and leaves, and put them in cold water.

Saute’ the garlic and peperoncino in 6 tbs oil in a large skillet.

Remove garlic when brown. Remove the broccoli from the water but do not dry. Place in the warmed skillet and cook over a low flame.

Let cook the broccoli di rape until tender but still crisp. Add salt and serve.

Serves 4

Regional recipe Latium and Apulia.

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books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.