Best 3 Broccoli Sautéed In Wine And Garlic Broccoli Al Frascati Recipes

Embark on a culinary journey to savor the delectable flavors of broccoli sautéed in wine and garlic – a classic Italian dish known as broccoli al Frascati. Originating from the picturesque town of Frascati, just outside Rome, this simple yet sophisticated dish showcases the natural goodness of broccoli, complemented by the subtle sweetness of white wine, the aromatic essence of garlic, and a hint of chili flakes for a touch of warmth. Indulge in the traditional recipe or explore creative variations that incorporate sun-dried tomatoes, crispy pancetta, or a splash of balsamic vinegar. Whether served as a standalone vegetarian main course, a vibrant side dish, or an elegant appetizer, broccoli al Frascati promises a delightful dining experience.

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BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA

Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca image

Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.

Provided by JoJoStar

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1 lb broccoli, cut into spears, lengthwise
6 ounces dry white wine
1 tablespoon red chili pepper flakes (optional)
1 lemon, zest of

Steps:

In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
Use the wine to slow the cooking down if the garlic begins to brown.
When the broccoli is tender, add the chili flakes and zest.
Place on platter and enjoy!

SAUTEED BROCCOLI

Sauteed Broccoli image

Provided by Food Network Kitchen

Categories side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
Pinch red pepper flakes
1 bunch broccoli, trimmed and cut into bite-size pieces
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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SAUTéED BROCCOLI WITH GARLIC AND CHILE

Sautéed Broccoli With Garlic and Chile image

This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.

Provided by Ali Slagle

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons extra-virgin olive oil
1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
Kosher salt and black pepper
3 garlic cloves, sliced
Red-pepper flakes, to taste

Steps:

Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

Tips:

Choose the freshest broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
Trim the broccoli properly: Cut off the tough ends of the broccoli stalks and remove any leaves. Cut the florets into bite-sized pieces.
Use good quality wine: The wine you use in this recipe will have a big impact on the final flavor of the dish. Choose a dry white wine that you enjoy drinking.
Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooked broccoli will be mushy and lose its flavor.
Serve immediately: This dish is best served immediately after cooking. The broccoli will lose its flavor and texture if it sits for too long.

Conclusion:

Broccoli sautéed in wine and garlic is a simple but delicious dish that can be enjoyed as a side dish or main course. It is a healthy and flavorful way to enjoy broccoli, and it is sure to please everyone at the table. Try this recipe the next time you are looking for a quick and easy weeknight meal.