Broccoli with Garlic & Parmigiano-Reggiano
Blanching broccoli before sautéing in olive oil and butter, along with a pinch of red pepper, ensures that the broccoli retains a vibrant green color. The addition of Parmigiano-Reggiano imparts a delightful nutty flavor. Ready in just a few minutes, this dish will make you forget about the other items on your plate.
Ingredients
- 3 cups broccoli florets
- 2 cloves garlic, whole and peeled
- 1 tbsp olive oil, extra virgin
- 1 tbsp butter
- 1 pich red pepper
- salt & pepper to taste
- Parmigiano-Reggiano
Instructions
- Blanch or steam the broccoli for 2 to 5 minutes, or until it is slightly tender and bright green.
- Add 1 tablespoon of oil and 1 tablespoon of butter to a sauté pan over medium heat. When the butter has melted and begun to brown, add 2 whole cloves of garlic, a pinch of red pepper to taste, and the broccoli.
- Coat the broccoli thoroughly in oil and butter, then sauté until it reaches your desired texture, approximately 5 to 10 minutes. If the garlic begins to burn, remove it from the pan.
- Season with salt and pepper. Toss with grated Parmigiano-Reggiano and serve.
