See on Scoop.it – La Cucina Italiana – De Italiaanse Keuken – The Italian Kitchen
The ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in which parboiled vegetables are then sautéed in garlic-infused oil. The result is a rather soft and mellow vegetable that readily absorbs the taste of its cooking medium. Today we will take a look at a technique (strascinati, literally “dragged”) where you simply skip the initial parboiling and sauté the vegetable—typically, broccoli—resulting in a much firmer texture and ‘nuttier’ more intense flavor. This technique, typical of Rome, though perhaps not the prettiest way to make broccoli, it is one of the tastiest.
Ingredients (serves 4-6 as a contorno or side dish)
1 head of broccoli
2-3 cloves of garlic, peeled and slightly crushed
Olive oil
Salt and pepper
Water or white wine
Peperoncino, to taste
Click on the photo for directions
See on memoriediangelina.com
