2 December 2012 | 17 Comments

Broccoli strascinati (Dry-Sautéed Broccoli)

One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog 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

Directions

Trim and cut the broccoli into bite-sized pieces, cutting off the flowerets first and then cutting the larger ones in half or quarters.

In a sauté pan large enough to hold all the broccoli, sauté the garlic gently in a generous amount of oil, along with the peperoncino if using. When the garlic has turned a very light brown, remove it.

Add the broccoli pieces, turn them so they are entirely covered in the seasoned oil, seasoning well as you turn. Cover the pan and let the broccoli simmer until tender, turning from time to time—not too often or too vigorously, or you will smash the broccoli as it begins to get tender. The natural liquid of the broccoli will ‘steam’ the vegetable, but if things look dry, add a bit of water or white wine from time to time.

When the broccoli is tender, check and adjust for seasoning. Serve immediately.

NOTES: Ana Boni, the doyenne of Roman cookery, calls this dish broccolo a crudo alla romana, ‘crudo’ meaning raw, referring to the fact that you don’t parboil the vegetable first in the usual way. The dish She recommends serving the broccoli on a bed of carrot sticks, either as a side course or a vegetarian main course.

Although I’ve never tried it, I have to imagine that other cruciferous vegetables like cauliflower, broccoli rabe or the new-fangled broccolini would do very well here. Perhaps even Brussels sprouts?

For those who don’t like spicy food, you can omit the peperoncino, although it is typical. And if you can’t find peperoncino, red pepper flakes will do; just be sure to add them just before you add the broccoli so they don’t burn.

Tags: Broccoli, Lazio, vegetable

Categories: contorno

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17 Comments on “Broccoli strascinati (Dry-Sautéed Broccoli)”

Reply

simmy

23 December 2012 at 09:05 #

un piatto che adoro..buon natale simmy
- Reply
  
  Frank Fariello
  
  24 December 2012 at 11:15 #
  
  Buon Natale anche a te, simmy!
Reply

deana@lostpastremembered

20 December 2012 at 10:07 #

this is one of my favorite ways to make broccoli. It concentrates the flavor and is a great quick meal after a long day. yours looks perfect. Here’s hoping for a happy holiday for you and your family!
- Reply
  
  Frank Fariello
  
  24 December 2012 at 11:18 #
  
  Thanks, Deana! Happy Holidays to you and yours!
Reply

Simona

5 December 2012 at 10:54 #

I love this side dish a lot. The recipe title inclusion of “crudo” reminded me that I had never eaten raw broccoli or cauliflower before moving to California. And never eaten Brussels sprouts until I moved to Milan and there of course, they were served with butter.
Reply

Melyssa658

5 December 2012 at 01:47 #

une manière très intéressante de préparer ce légume mais est-ce que cela ne lui ôte pas tous ses vitamines préparé de cette façon ?? Merci à vous et bonne journée
Reply

Nancy/SpicieFoodie

3 December 2012 at 16:01 #

I love broccoli but it’s one of those foods that I find hard being creative with. Thanks for sharing this Frank. Definitely something new for me to try out.
Reply

Anonymous

3 December 2012 at 09:48 #

Not to take anything away from you (you are one of my favorites!), but isn’t this the “healthy” way to cook now? I never did think boiling, or even parboiling, vegetables was right – have been cooking all my vegetables this way (when not roasting or in soups). Keep sending more recipes – I really enjoy them.
Reply

Sherry Howard Stockwell

2 December 2012 at 12:29 #

Love to see these methods in print. Must be important to have excellent quality olive oil here. I’ll make some brocollie tonight. Thanks again Frank always love to see your posts!
- Reply
  
  Frank Fariello
  
  3 December 2012 at 07:15 #
  
  Thanks for your comment, Sherry! You’re quite right, a nice, fruit olive oil does a lot for the flavor of this dish. Do let us know how you like it.

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[...] 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 broccoli2-3 cloves of garlic, peeled and slightly crushedOlive oilSalt and pepperWater or white winePeperoncino, to tasteClick on the photo for directions [...]
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