Broccoli with garlic and hot pepper/ by Shelley Lance, Blog Editor
Probably like a lot of people, as soon as I set down my copy of the new issue of Saveur featuring the foods of Rome, I had to make one of the recipes right away. Working with what I had in the house, I tried the “Broccoli with Garlic and Hot Pepper.”
The most important part is getting that nice brown on the broccoli- it smells sooo good while it’s cooking. The 1/4 cup of oil for 1 pound of broccoli was not too much. The 1/2 teaspoon red chili flakes was nice and spicy- perfect for us but if you don’t like spicy heat, add it to taste. What I liked most about this dish, besides the fact that it was super easy, is that you taste each element distinctly- the browned broccoli, the garlic, the chili flakes, the oil, the salt.
If I make this again, the only thing I would change is that I would add the garlic and chilies a minute or two before adding the 2 tablespoons of water. As soon as you add the water, it evaporates in the hot pan, not surprisingly, leaving no oil for toasting the garlic.
I expect a slightly tweaked version of this dish to appear on our dinner table frequently. (In the magazine photo, it looks like they grated some Parm over the broccoli. This doesn’t appear in the recipe but it looks good; I think I’ll try it next time.)
Now I just need 2 airline tickets to Rome.
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