Broccolisiciliano Recipes

Steps:

• Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
• Add pasta and cook until al dente.
• Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
• Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
• Cook 2 to 3 minutes until blended.
• Makes 6 side dish servings.
• Note: you can double this recipe.

Steps:

• Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
• Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
• Return saucepan to the stove; reduce heat to medium-high.
• Place olive oil in pan and swirl to coat.
• Add onions and garlic and cook 2-3 minutes to brown.
• Stir in broccoli until coated with oil.
• Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
• Season with salt and pepper; sprinkle the cheese over the broccoli and serve.

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
• Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
• Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
• Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

Steps:

• Place in a dutch oven or a large deep frying pan:.
• Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
• Clean and trim broccoli and cut into 2" pieces.
• Add cut broccoli to garlic and onion.
• turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
• Simmer until broccoili is still slightly crunchy and add pasta.
• Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
• cook until pasta and broccoli are both tender and most of the water is absorbed.
• turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
• You can garnish with lemon if you like.