Broccoli Soffriti Recipes

BROCCOLINI SOFFRITI - MARIO BATALI

Steps:

• Trim the broccolini into long stalks and bring a large pot water to a boil.
• Meanwhile, heat the olive oil in a large sauté pan over medium-low heat.
• Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
• While the garlic and anchovies cook, plunge the trimmed broccolini into the boiling water and cook for 1 minute.
• Drain the broccolini well and add it to the pan with the garlic and anchovies.
• Cook the broccolini over low heat until tender, about 10 to 12 minutes.
• Remove from the heat and season with salt and pepper. (Go easy on the salt at first because anchovies are already salty.).
• Sprinkle with breadcrumbs and serve hot.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

SAUTEED BROCCOLINI

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

BROCCOLI SOFFRITI

Steps:

• Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch sauté pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.
• Anchovies
• Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets - preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati ), which yield two fillets each. If prepackaged anchovies must be used, however, be aware that they come in one acceptable - and one despicable - form. Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole. Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets. Least desirable are the tiny cans of salty prefilleted anchovies packed in oil. This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.