CookEat Recipe
Roman-Style Broccoli with White Wine
Leafy dark-flowered broccoli boiled, drained and sautéed in lard with sweet white wine, with a direct pan-cooked variation.
Method
Steps
Step 1
Gather the ingredients: 600 g leafy broccoli, preferably a dark or purple-flowered type, with tender leaves; 30 g plain rendered lard; 80 ml sweet white wine; Salt and black pepper; Water for boiling and cooling.
Step 2
Remove the toughest leaves and woody stalk ends. Wash the broccoli and its tender leaves. Boil in water for about 5–8 minutes until just tender, then transfer to cold water. Drain, squeeze well and roughly chop.
Step 3
Melt the lard in a broad frying pan. Add the broccoli, season with salt and pepper and cook for about 4–5 minutes, stirring, until it has taken up the fat.
Step 4
Add the sweet white wine and continue to cook, turning the broccoli frequently, for about 5–8 minutes until the liquid has reduced away and the greens are tender and lightly glossy. Serve hot.
Step 5
For the direct pan-cooked version, use the same 600 g broccoli but only the florets and tender leaves. Roughly chop the leaves and divide the florets into small pieces. Replace the lard with 3 tablespoons olive oil and add 1 garlic clove cut into thin crosswise slices. Warm the oil, let the garlic just begin to colour, then add the raw leaves first and the florets afterwards. Season with salt and pepper. Cook gently for about 15–20 minutes, stirring and adding small splashes of hot water, about 100 ml in total as needed, whenever the pan becomes dry. Near the end add the 80 ml white wine and continue until the broccoli is tender and the liquid has reduced away. Do not preboil this variation.
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