Subject: Italian-Style Broccoli
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 19 2001 - 15:15:17 EDT
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F O O D F U N N Y
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Here's a cute one from reader Shari Risoff:
A wealthy old man looked around the table at his two sons and five
daughters and their spouses gathered for a family reunion. "Not a
single grandchild," he said with a sigh. "Why, I'll give a million
dollars to the first kid who presents me with a little one to bounce
on my knee. Now, let's say grace." He then proceeded to bow his head
down to pray. When the old man lifted his eyes again, his wife was
the only other person at the table.
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T O D A Y ' S R E C I P E
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Although written accounts of broccoli in America date back to 1755,
this Italian import was virtually unknown on these shores until the
1920s. Today it is one of the favorite vegetables of Americans (the
prejudices of a certain former president notwithstanding), and is
frequently served with the flavors of Italy.
Italian-Style Broccoli
1 large bunch broccoli, about 1 lb (900 g)
3 Tbs (45 ml) extra-virgin olive oil
1 - 3 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper to taste
2 Tbs (30 ml) balsamic or red wine vinegar
2 - 3 anchovy fillets, mashed (optional)
Cut the broccoli into florets and peel and slice the stem. Heat the
oil in a large deep skillet over moderate heat and add the broccoli,
garlic, salt, and pepper. Saute 6 to 8 minutes, stirring frequently,
until the broccoli is tender but crisp. Add the vinegar and optional
anchovies and serve immediately. Serves 4 to 6.
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