Originating in Italy, this simple and healthy dish, “Broccoli con Aglio e Olio,” celebrates the very essence of Italian cuisine: fresh, minimally processed ingredients. The broccoli is subtly flavored with garlic and sautéed in extra virgin olive oil, creating a light and flavorful side dish. Perfect alongside grilled meat, fish, or simply enjoyed 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. Plunge the broccoli into the boiling water for 2 to 3 minutes, until slightly tender but still crisp. Drain and immediately rinse under cold water to stop the cooking process. Set aside.
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Garlic preparation: Heat the olive oil in a large skillet over medium heat. Add the minced garlic cloves and sauté gently until golden brown and fragrant. Be careful not to burn the garlic, as this can give it a bitter taste.
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Sauté the broccoli: Add the broccoli florets and stems to the pan. Gently stir to coat the broccoli well with the garlic-infused oil. Sauté for about 3 minutes, until the broccoli is heated through and lightly browned.
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Seasoning: Add a pinch of crushed red chili 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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To serve: Arrange the sautéed broccoli on a serving platter. This dish pairs wonderfully with grilled meat or fish for a complete meal.
Note
For a touch of crunch, you can add some toasted slivered almonds or pine nuts to the broccoli before serving.
Broccoli with garlic and olive oil, Italian recipe
