Broccoli stufati

Broccolo romanesco in red wine

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About



Discard the tough outer leaves from the broccolo. Cut off the base and dice the core. Cut the head into florets. Crush the garlic clove. Put all the broccolo florets and core pieces and the garlic in a pan with the oil. Sauté over medium heat for about 3 minutes, then add the wine and season with salt and pepper.

Cover and cook over low heat for 10 to 15 minutes, or until