I tend to prefer broccoli cooked simply, with little that will distract from their refreshing greenness. However, tomatoes add a nice touch. This simple recipe is Sicilian. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) broccoli
- 1 half-pound (225 g) plum tomatoes, blanched, peeled, seeded and blended (canned tomatoes will be fine)
- 2 cloves of garlic, peeled and crushed
- 1/5 cup (50 ml) olive oil
- A half teaspoon dried marjoram
- Salt and pepper to taste
Preparation:
Set a fairly large pot of water to boil. While it's heating, clean the broccoli, trimming the florets and leaves from the stalk and dicing the tenderer heart of the stalk (discard the end if it's tough).
When the water boils salt it and add the diced stalk; when it resumes boiling boil the stalk for three minutes, and then add the florets and leaves. Boil the broccoli for three minutes more, after the pot comes back to a boil, and then remove everything to a colander with a strainer or slotted spoon (if you are also making pasta, use the flavored water to cook the pasta).
Sauté the garlic cloves in the olive oil in a large saucepan until they are nicely browned. Remove and discard them. Stir the blended tomatoes into the oil, cook a minute or two, and check seasoning. Add the broccoli and the marjoram, cover, and simmer over a low flame for 15 minutes, by which time the broccoli will be tender and the sauce pleasantly thick. Serve at once.
When the water boils salt it and add the diced stalk; when it resumes boiling boil the stalk for three minutes, and then add the florets and leaves. Boil the broccoli for three minutes more, after the pot comes back to a boil, and then remove everything to a colander with a strainer or slotted spoon (if you are also making pasta, use the flavored water to cook the pasta).
Sauté the garlic cloves in the olive oil in a large saucepan until they are nicely browned. Remove and discard them. Stir the blended tomatoes into the oil, cook a minute or two, and check seasoning. Add the broccoli and the marjoram, cover, and simmer over a low flame for 15 minutes, by which time the broccoli will be tender and the sauce pleasantly thick. Serve at once.
