Italian Infused Broccoli Recipes

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

ITALIAN-STYLE BROCCOLI

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

BROCCOLI FLORETS WITH MEYER LEMON OLIVE OIL

Steps:

• Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
• Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.

BROCCOLI WITH INFUSED BUTTER

Steps:

• Set up a steamer. Steam the broccoli florets for 3 to 5 minutes, until just slightly tender.
• In a separate small saucepan, heat the orange juice over medium-high heat. Reduce to 1/4 cup. Remove juice from heat and add butter, stirring to melt and combine thoroughly.
• Pour over the blanched broccoli and toss. Serve with the orange zest over the final served dish.

ITALIAN DRESSED BROCCOLI

Steps:

• Place the broccoli, onion and water in a large skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.

ITALIAN-STYLE BROCCOLI RABE

Steps:

• Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
• Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
• Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
• Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

DRUNKEN ITALIAN BROCCOLI

Steps:

• In a large pot, combine all ingredients.
• Cover and simmer for 15 minutes, or until broccoli is tender.

ITALIAN HERB INFUSED OLIVE OIL

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.