Best 4 Broccoli Sautéed In Wine And Garlic Broccoli Al Frascati Recipes
Broccoli sautéed in wine and garlic, also known as Broccoli al Frascati, is a simple yet delicious Italian dish that combines the flavors of fresh broccoli, white wine, garlic, and olive oil. This classic recipe is a great way to enjoy the healthy benefits of broccoli while also savoring its unique taste. With its vibrant green color and tender-crisp texture, Broccoli al Frascati is a popular side dish or vegetarian main course that can be enjoyed year-round.
Here are our top 4 tried and tested recipes!
BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA
Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.
Provided by JoJoStar
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
- Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
- Use the wine to slow the cooking down if the garlic begins to brown.
- When the broccoli is tender, add the chili flakes and zest.
- Place on platter and enjoy!
SAUTEED GARLIC BROCCOLI RABE
Steps:
- Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic.
- When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon.
SAUTEED BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
Tips:
- Choose fresh, tender broccoli. Look for broccoli crowns that are deep green with tightly closed florets. Avoid broccoli that is yellowing or has wilted florets.
- Cut the broccoli into even-sized florets. This will help them cook evenly.
- Don't overcrowd the pan. If you add too much broccoli to the pan, it will steam instead of sautéing.
- Cook the broccoli over medium heat. This will help it cook evenly without burning.
- Stir the broccoli frequently. This will help it cook evenly and prevent it from sticking to the pan.
- Add the garlic and wine towards the end of cooking. This will help preserve their flavor.
- Season the broccoli to taste with salt and pepper.
- Serve the broccoli immediately. It is best enjoyed when it is hot and crisp.
Conclusion:
Broccoli sautéed in wine and garlic is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your broccoli more tender or more crispy, this recipe can be adjusted to suit your liking. So next time you are looking for a quick and easy side dish, give this broccoli sautéed in wine and garlic a try. You won't be disappointed!
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