The Romanesco broccoli skillet with sun-dried tomatoes and olives is an easy, quick, tasty, and flavorful side dish, perfect to pair with meat or fish dishes. It can also be paired with a good flavorful cheese. First, thoroughly wash and blanch the florets, then drain and sauté them for 5 minutes in a skillet with sun-dried tomatoes and olives. If you don’t have Romanesco broccoli at home, you can use the classic green broccoli. If you like skillet side dishes, you might also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Preparing Romanesco Broccoli Skillet with Sun-Dried Tomatoes and Olives
- 9 oz Romanesco broccoli
- 4 sun-dried tomatoes in oil
- 10 black olives
- water
- to taste coarse salt
- to taste extra virgin olive oil
Tools
- Skillet
- Pot
- Knife
- Cutting board
Steps to Make Romanesco Broccoli Skillet with Sun-Dried Tomatoes and Olives
To prepare the Romanesco broccoli skillet with sun-dried tomatoes and olives, first clean the broccoli well, wash it thoroughly, divide it into florets, and blanch them in a pot with water and coarse salt for about 10 minutes. In a skillet, add extra virgin olive oil, half a clove of garlic, and let it sauté briefly, then add the sun-dried tomatoes, previously drained and cut into pieces, and the black olives cut in half, and sauté for a couple of minutes. Then remove the garlic and add the Romanesco broccoli, mix with a wooden spoon. Cook everything for about 5 minutes.
Your side dish is ready to be served. Serve it warm.
Storage and Tips
You can store it in the refrigerator in an airtight container for up to a couple of days.
If you don’t like it, you can omit the garlic.
If you have leftovers, consider using them to create a pasta sauce.
You can add some chili pepper or paprika if you like.
If you like, you can also add anchovies in oil.
