Broccoli di Ciccio is one of my favorite greens. It is an heirloom variety of broccoli that has a small center head with many small heads, large leaves and thin tender stalks. We have grown it in our garden but you can find it at some farmers markets, probably more in the specialty grocery stores at this time of year. It is excellent sauteed or try it on pizza with chili flakes and Crescenza cheese or tossed in pasta. Sauteed broccoli also makes a great accompaniment for fish or chicken. This recipe is not much of a recipe, more of a technique for cooking this type of broccoli. You can use the same technique and change the flavor to more of an asian flavor by using soy sauce and ginger instead of chili flakes and lemon.
P.S. Holiday recipes coming. I am little slow getting into the swing of things around here.
- 1 bunch broccoli di ciccio (washed and ends trimmed)
- 3 cloves garlic, minced
- a pinch of chili flakes
- zest of a lemon and 1 T juice
- extra virgin olive oil
- 1/4 cup water or broth
- Fresh Parmesan cheese
- Heat about 2 tsp olive oil in a skillet and add garlic and chili flakes. Cook just until fragrant. Add broccoli. Stir for about 30 seconds. Pour in water or broth and cover. Cook about 3-4 minutes until broccoli is tender.
- Top with lemon juice and zest. Season with salt and pepper. Shave Parmesan over the top and serve hot.