How to make the 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.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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