Ingredients
- 3 1/2 pounds broccoli
- 2 tablespoons extra-virgin olive oil, plus extra for garnish
- 4 garlic cloves, thinly sliced
- 1 red chile pepper, cut in half
- 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
- Salt
- Grated Parmesan, for garnish
Directions
Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
Add the broccoli and cook until tender, about 6 minutes. Drain, reserve the cooking liquid and set aside.
In a 12-inch saucepan, heat the olive oil until hot but not smoking. Add the garlic and chile pepper halves and cook until soft and light golden brown, about 5 minutes.
While the garlic and pepper cook, cut the drained broccoli into small florets, about 1/2-inch each. Add the bread to the pan with a few ladles of reserved broccoli water. Then add the broccoli, season with salt and simmer 4 to 5 minutes. Garnish with extra-virgin olive oil and grated Parmesan. Serve very hot.


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 5 reviews
By Jannett Ammons
NC, USA
on August 13, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just didn't have any umph!
By wheniwasyourage...
Muttontown, TX
on June 10, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love you Mario, but this was bland and tasteless and a waste of perfectly good broccoli. I followed the recipe and ended up having to add hot sauce and more garlic and butter just to give it some taste.
By astierparis_348394
Avon, CT
on October 15, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I both loved this dish, and he doesn't particularly like broccoli. It is extremely simple to make, and leftovers reheat gloriously in the microwave.
Read all 5 reviews