BROCCOLI GARLIC SAUTE
This one was served for the first time in our Market Dinner class July 12 2011. Garlic for Bob is often treated as a vegetable because he uses so much of it as in this recipe.
1 bunch broccoli
- 1 head garlic
- 1/4-1/2 cup EVOO
- 1/3-1/2 cup dry aged parmesan reggiano, fine
- Season to taste with salt and coriander
Prepare broccoli by removing florets from stems. Boil a pot of water and drop in the stems for about 3-4 minutes to blanch. Remove and shock in a bowl of ice water until easy to handle. Carefully peel off their tough outer layer. Slice into smaller pieces on a bias. Set aside.
Continue blanching the broccoli florets 1-2 minutes and shock in bowl of ice water. remove and set aside.
Prepare whole head of garlic. Split each clove, peel and remove sprout; slice into 4 or 5 pieces per clove. Set aside.
At service, place wide bottom pan on high heat. Add EVOO and immediately add garlic; keep moving it to prevent browning. Add broccoli stems and cook to tenderize; add florets and cook to reheat. Pour onto heated platter and coat with good aged parmesan reggiano cheese. Serve immediately.