Broccolo Romano Ripassato
Prepare time: 10 min
Cook: 13 min
Ready in: 23 min
Servings: lunch 2 people/ side dish 4 people
- 1 Broccolo Romanesco (around 800 grams)
- 2 garlic cloves or 3 if you like garlic as much as me
- 2 tablespoons of olive oil
- 1 or 2 chilli peppers (seeds removed)
Bring a pot with water to boil. Meanwhile remove the outside leaves of the romanesco and cut little pieces, I like to cut the bigger ones in halves, so the sides get more roasted. Then wash them, add a pinch of salt to the boiling water and add the Romanesco inside. Cook them for maximum 5 minutes, so they still have a bite.
Meanwhile peel and smash the garlic. Cut the chilli peppers in half, remove the seeds and cut thin slices. After 5 minutes cooking, drain the Romanesco.
In another pan heat up olive oil and add the chilli and smashed garlic. Wait until it smells really good and the garlic is browned (not burned). Then add the Romanesco into the chilli/garlic oil and keep in there for around 7/8 minutes on high flame, while tossing. In this way the Romanesco get’s roasted and browned, with super flavours!
You can eat this dish as a lunch, served with some toasted bread or as a side dish. Finish with a drizzle of olive oil and a pinch of salt.