| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
bn |
Broccoli; (about 1 1/2 pounds |
|
|
; each) |
|
|
The zest of 1 lemon removed with a |
|
|
; vegetable peeler and minced |
|
|
Dried hot red pepper flakes to taste |
| 1/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
Trim the broccoli, peel the stems, and slice them thin. Cut the
flowerets into 2-inch pieces and reserve them. In a large steamer set
over boiling water steam the broccoli stems, covered, for 5 minutes,
or until they are crisp-tender, and transfer them to a bowl. In the
steamer steam the reserved flowerets, covered, for 3 to 5 minutes, or
until they are crisp-tender, and transfer them to another bowl.
Sprinkle the stems and the flowerets with the zest, the red pepper
flakes, and salt to taste, drizzle the oil over them, and toss the
mixtures well. Arrange the stems in the center of a platter and
arrange the flowerets around them.
Serves 8.
Gourmet December 1992
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