Originally from Italy, this simple and healthy dish, “Broccoli con Aglio e Olio,” celebrates the very essence of Italian cuisine: fresh, minimally processed ingredients. Broccoli is subtly flavored with garlic and sautéed in extra virgin olive oil, creating a light, flavorful side dish. Perfect to accompany grilled meat, fish or simply to enjoy on its own, this dish is naturally gluten-free.
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Preparation
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Preparing the broccoli: Separate the broccoli florets and cut the stems into small pieces. Bring a large pot of salted water to a boil. Place the broccoli in the boiling water for 2 to 3 minutes until slightly tender but still crunchy. Drain them and immediately run them under cold water to stop the cooking. Reserve.
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To prepare the garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic cloves and gently fry them until they are golden and release their aroma. Be careful not to burn the garlic, as this could give it a bitter taste.
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Sauté the broccoli: Add the broccoli florets and stems to the pan. Toss gently to coat the broccoli with the garlic-flavored oil. Saute for about 3 minutes, until the broccoli is heated through and lightly browned.
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Seasoning: Add a pinch of crushed red pepper, salt and pepper to taste. For a touch of freshness, you can add a squeeze of lemon juice just before serving.
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Serve: Arrange the sautéed broccoli on a serving dish. This dish goes wonderfully with grilled meat or fish for a complete meal.
Note
For a touch of crunch, you can add some toasted flaked almonds or pine nuts to the broccoli before serving.
Broccoli with garlic and olive oil, Italian recipe
