Roman Broccoli
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- Roman broccoli
- lard (strutto)
- salt
- pepper
- sweet white wine
- olive oil
- clove garlic
- white wine
Instructions
- Boiled method: boil, refresh, squeeze, and chop the broccoli, then pan-cook in virgin lard with salt and pepper and finish with sweet white wine.
- Unboiled method: brown sliced garlic in oil, add the raw leaves then the florets with salt and pepper.
- Moisten with hot water as they dry, finishing with white wine; adjust to taste by trial.