These “Broccoli Trifolati” (first blanched in water and lemon juice, then pan-cooked with garlic, olive oil and chilli pepper and seasoned with parsley) can be enjoyed as an appetizer, warmed on crostini of toasted bread, served with a board of cold cuts, used to dress a dish of pasta, or as a side dish with meat or grilled vegetables…
Ingredients: Broccoli, Extra virgin olive oil, Wine vinegar, Lemon, Garlic, Salt of Trapani I.G.P., Parsley, Hot chilli pepper, Pepper.