TABELIAAUTHENTIC RECIPE
Broccoli Saltati con AglioBroccoli Sautéed with Garlic
A classic Puglian accompaniment of broccoli briefly sautéed in olive oil scented with garlic and chili. The oil rounds out the vegetable’s green aroma and bitterness, turning them savory.
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Ingredients (2 servings)
- BroccoliDivide into small florets.400 g
- GarlicThinly sliced.3 cloves
- Dried chili pepper1 piece
- Extra virgin olive oil40 ml
- Salta little
Method
Blanch the broccoli
- 1 Thinly slice the garlic.
- 2 Divide the broccoli into small florets and boil in salted water for 3–4 minutes, keeping it al dente.
Drain the broccoli
- 1 Drain in a colander.
Release the garlic and chili aromas
- 1 Heat 40 ml olive oil in a frying pan over medium heat, add the garlic and chili, and sauté until fragrant, about 1–2 minutes.
Sauté the broccoli over high heat
- 1 Add the broccoli and sauté over high heat for 2–3 minutes.
- 2 Season with salt.
About this dish
In Puglia and Calabria, broccoli and related greens have long been essential vegetables from winter through spring. In southern Italy’s olive-growing landscape, vegetables prepared with olive oil, garlic and chili are an everyday flavor.
Broccoli saltati accompanies meat, but it can also make a simple meal with bread or pasta. Southern Italian households embrace the bitterness and green aromas of vegetables as tastes of the season, and this dish belongs to that tradition.
Broccoli is now eaten worldwide, but southern Italy retains the habit of using its stalks and leaves as well. Even without playing the starring role, this contorno expresses the everyday wisdom of eating local vegetables without waste.
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