Broccoli is one of the many wonderful things that Italians brought to Australia. Most people steam it, microwave it or boil it but Geoff Jansz cooks up a rustic Italian recipe for broccoli.
Italian broccoli with pine nuts
Ingredients
- 60mL extra virgin olive oil
- 1 head broccoli, cut into florettes with stem peeled and sliced
- 3 tablespoons pine nuts
- 1/2 lemon, juiced
- 2 tablespoons Italian (continental) parsley
- 1 clove crushed garlic (optional)
- pinch fresh cracked black pepper
- pinch salt
Method
Heat the olive oil in a hot grill pan and add the broccoli and saute until it begins to go deep green and chars slightly. Add the pine nuts, Italian parsley, garlic (if desired) and lemon juice over the broccoli. Stir until evenly combined and serve immediately. Season with salt and pepper to taste.