BROCCOLI STRACOTTI BRAISED BROCCOLI
Source: Cucina Amore (1995)
Serves 4 to 6
This dish is good enough to make anyone believe in magic. Just throw a few simple ingredients into a pan, cover and cook for a while over low heat, and-presto- a spectacular result in flavor and presentation. Add a touch of cream, a bit of chicken stock and a couple of pulses in the food processor and you have a fabulous pasta sauce.
INGREDIENTS
4 tablespoons olive oil 5 garlic cloves, sliced
4 teaspoon red pepper flakes
2 pounds broccoli, cut into 1-inch pieces, stems included, parboiled for 3 minutes
1⁄2 cup of the broccoli cooking water
1⁄2 chicken bouillon cube, crumbled
salt to taste
Pour the oil into a large sauté pan set on medium heat and cook the pic and red pepper flakes for 2 minutes. Add the parboiled broccoli pieces, toss until well coated with the oil, and cook for 2 minutes. Add 1⁄2 cup of the reserved cooking water and the bouillon cube and bring to a boil. Reduce the heat and simmer, with the cover just slightly ajar, for 10 minutes. Taste for salt.