BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSBROCCOLI GARLIC SAUTE
This one was served for the first time in our Market Dinner class July 12 2011. Garlic for Bob is often treated as a vegetable because he uses so much of it as in this recipe.
Ingredients:
1 bunch broccoli
1 head garlic
1/4-1/2 cup EVOO
1/3-1/2 cup dry aged parmesan reggiano, fine
Season to taste with salt and coriander
Method:
Prepare broccoli by removing florets from stems. Boil a pot of water and drop in the stems for about 3-4 minutes to blanch. Remove and shock in a bowl of ice water until easy to handle. Carefully peel off their tough outer layer. Slice into smaller pieces on a bias. Set aside.
Continue blanching the broccoli florets 1-2 minutes and shock in bowl of ice water. remove and set aside.
Prepare whole head of garlic. Split each clove, peel and remove sprout; slice into 4 or 5 pieces per clove. Set aside.
At service, place wide bottom pan on high heat. Add EVOO and immediately add garlic; keep moving it to prevent browning. Add broccoli stems and cook to tenderize; add florets and cook to reheat. Pour onto heated platter and coat with good aged parmesan reggiano cheese. Serve immediately.
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