Broccoli is a widely available vegetable in early Spring near Palermo. Referred to as Sparacelli, its Italian interpretation means “wild Sicilian asparagus”. Delizioso!
Mangia!
Ingredients
12 ounces broccoli florets
2 tablespoons olive oil, plus, if using aluminum foil, additional spray of olive oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon finely minced garlic, plus 3 cloves, sliced in half
Pinch of crushed red pepper, optional
Recipe
Preheat oven to 425 degrees and line a sheet pan with parchment paper, or, if using aluminum foil, lightly spray with olive oil.
Boil approximately 4 1/2 c. of water.
While oven is preheating, place broccoli florets in a colander in a clean sink, and pour boiled water over the broccoli (this method tenderizes the broccoli without cooking it).
Remove the broccoli from the colander to a large bowl. Pat dry. Add to the large bowl the sliced garlic, olive oil and salt, pepper, and crushed red pepper to taste. Toss well. Reserve the bowl.
Spread the broccoli and sliced garlic in an even layer on the sheet pan. Roast for 16 minutes, until tender and lightly browned.
Remove the broccoli mix from the sheet pan and return to the bowl. Add the minced garlic. Toss thoroughly.
Return to sheet pan and roast for 5 minutes more or until tender. Remove from oven, transfer to a serving dish, sprinkle with more salt and additional crushed red pepper, if desired, and serve.
Buon Appetito!
Elaine Cooks 
Leave a comment