Napa Farmhouse 1885™: Italian Broccoli with Garlic, Chilies & Parmigiano Reggiano

Monday, December 9, 2013

Italian Broccoli with Garlic, Chilies & Parmigiano Reggiano

Spicy, garlicky, buttery olive oil and a hint of sweetness from balsamic vinegar...how good does that sound added to crisp-tender steamed broccoli? I love this as a side dish, tossed into pasta, topping a pizza or served with a poached egg & garlic toast for brunch. Whichever you choose, I can promise you...this broccoli is delicious!

Italian Broccoli with Garlic, Chilies & Parmigiano Reggiano
(serves 4)

1 head broccoli, cut into florets
2 tbsp extra virgin olive oil plus more for drizzling
4 cloves garlic, peeled and thinly sliced
1-2 tsp dried red pepper flakes
1 tbsp balsamic vinegar
sea salt
black pepper
1/4 cup shredded parmigiano reggiano cheese

Add 2 inches of water to a large pot. Bring to a boil. Place broccoli in a steamer basket or metal colander, place on top of the boiling water, cover and steam for 4 minutes. Broccoli should be crisp tender. Remove from heat and place steamer basket in large bowl of iced water. Allow broccoli to cool.

Meanwhile, warm large skillet over medium high heat. Add 2 tbsp olive oil and garlic slices to pan. Saute for 2 minutes until garlic is softened but not browned. Drain broccoli and add to skillet. Add pinch each salt and pepper, along with dried red pepper flakes (start with 1 tsp, add more if you like it very spicy). Saute broccoli 2-3 minutes, stirring frequently, until hot. Add balsamic vinegar, stir and remove from heat. Place on serving platter, drizzle with olive oil and sprinkle cheese over top. Serve hot or warm.

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