| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetables, Italian, Masterchefs, Norleans, Lariv | 4 | Servings |
INGREDIENTS
| 1 | Broccoli, whole head | |
| 1 | qt | Water |
| 1 | tb | Salt |
| 3 | tb | Oil, olive |
| 1 | ts | Garlic, minced |
| Pepper | ||
| 2 | tb | Cheese, Parmesan, grated |
INSTRUCTIONS
Separate the broccoli florets and trim the though skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain. Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with Parmesan cheese to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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