Fiolaro Broccoli from Creazzo in the pan a side dish that is tasty and simple, the Creazzo broccoli is a winter Venetian excellence. If you’re wondering how to cook Fiolaro broccoli from Creazzo, then you’re in the right place, because with pan cooking you will preserve 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 have cooked the Fiolaro broccoli in a pan, you can use it to make savory pies or dress pasta. Now let’s see how to prepare the Fiolaro Broccoli from Creazzo in the pan and if you try it, let me know. Barbara
I recommend trying these recipes with broccoli as well:
- Difficulty: Very easy
- Cost: Cheap
- 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 make Fiolaro Broccoli from Creazzo in the pan
Start by preparing the Fiolaro broccoli from Creazzo, first clean the broccoli, from the larger outer leaves only take the leaf as the stem is hard, keep the inner leaves and stems as they are tender. Wash thoroughly under running water and cut into pieces.
Pour some extra virgin olive oil into a large pan, add the garlic clove and chili pepper to your taste, place on the stove, let it infuse, and then add the Fiolaro broccoli.
Cook for 10 minutes, adjust the salt and stir occasionally to ensure even cooking. If necessary, add a little water and continue cooking. The cooking time varies based on the size of the pieces you have cut and your preferred degree of doneness.
Once cooked, you can serve it as a side dish, use it to dress pasta, or prepare a savory pie.
How to store Fiolaro Broccoli from Creazzo cooked in the pan
You can store it in the refrigerator for 3 days, or once cooked, you can also freeze it for a few months.
