Fiolaro Broccoli from Creazzo in a Pan is a tasty and simple side dish; the Creazzo broccoli is a winter Venetian excellence. If you’re wondering how to cook Creazzo fiolaro broccoli, you’re in the right place because pan-cooking preserves all its properties. Alternatively, you can boil it after cleaning and cutting it into pieces, just cook it in salted boiling water for 20 minutes, and simply season it with raw extra virgin olive oil. Once you’ve cooked the fiolaro broccoli in a pan, you can use it for savory pies or to dress pasta. Let’s see how to prepare the Fiolaro Broccoli from Creazzo in a Pan, and if you try it, let me know. Barbara
I recommend trying these recipes with broccoli too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 heads Fiolaro broccoli from Creazzo
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- to taste chili pepper (optional)
How to Cook Fiolaro Broccoli from Creazzo in a Pan
Let’s start preparing the Fiolaro broccoli from Creazzo. First, clean the broccoli; from the larger outer leaves, only take the leaf as the stem is hard. Instead, keep the tender inner leaves and stems. Wash well under running water and cut it into pieces.
Pour some extra virgin olive oil into a large pan, add the garlic clove and chili pepper to taste, put on the heat, let it flavor, and then add the fiolaro broccoli.
Cook for 10 minutes, adjust the salt and stir occasionally to ensure even cooking. If needed, add a little water and continue cooking. The cooking time varies based on the size of the pieces you have cut and your preferred level of doneness.
Once cooked, you can serve it as a side dish, dress pasta with it, or prepare a savory pie.
How to Store Cooked Fiolaro Broccoli from Creazzo in a Pan
Store it in the refrigerator for 3 days, or once cooked, you can also freeze it for a few months.
