In Rome, during the winter season, one of the most loved and prepared side dishes is undoubtedly the Roman-style broccoletti sautéed in a pan with garlic, oil, and chili pepper. Tasty, slightly bitter, and perfectly spicy, these pan-sautéed broccoletti are a classic of Roman cuisine: they pair perfectly with meat dishes or eggs and are prepared in just a few simple steps.
For those unfamiliar, Roman broccoletti are the local variant of turnip greens, widespread in Puglia and southern Italy, and close relatives of Neapolitan friarielli. In Rome, they can be easily found from November, but they reach full maturity by January, when the flowers become more numerous than the leaves, and the taste becomes more balanced and less bitter.
If you love the bold flavors of tradition, you can try them in heartier combinations like in the sausage and broccoletti recipe, or discover other typical sides like Roman-style pan-fried chicory or pan-fried Roman broccoli, perfect for enriching your repertoire of sautéed vegetables.
In this recipe, we’ll see step by step how to prepare perfect Roman-style broccoletti, a simple but characterful side dish that brings the authentic taste of Roman home cooking to the table.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Fall, Winter
- Energy 153.43 (Kcal)
- Carbohydrates 14.37 (g) of which sugars 3.62 (g)
- Proteins 6.03 (g)
- Fat 10.14 (g) of which saturated 1.42 (g)of which unsaturated 0.10 (g)
- Fibers 5.53 (g)
- Sodium 167.06 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roman-style broccoletti
- 3.3 lbs broccoletti (about 1.87 lbs if pre-cleaned)
- 4 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 dried chili pepper
- 1 pinch salt
Tools
- 1 Knife
- 1 Pot large
- 1 Colander
- 1 Pan non-stick
How to prepare Roman-style broccoletti
To prepare Roman-style broccoletti sautéed in a pan, start by cleaning the broccoletti: detach the leaves, discarding the base of the bunch and any yellowing leaves, separate the branches, and soak them in a bowl or clean sink. The larger stems should not be discarded, as they are very flavorful: simply split them in half lengthwise (1) or “peel” the outer part and they will cook perfectly without becoming fibrous. Rinse the broccoletti several times in water until all the dirt is gone. Put a large pot with plenty of lightly salted water on the fire, and when it boils, add the broccoletti (2). Let them cook for 7-10 minutes, stirring occasionally: note that the cooking times vary slightly depending on the degree of ripeness of the broccoletti: at the beginning of the season, when they are mostly leaves, they take longer compared to when they are full of flowers. When tender (3), drain them and gently squeeze to remove excess water. Do not squeeze them too much or they will be dry and hard once sautéed in the pan.
In a large non-stick pan pour the oil and add the halved garlic cloves and a little chopped chili pepper (4). Turn on the heat and sauté well, then add the broccoletti (5) and sauté over high heat for 3-4 minutes. Taste and adjust salt, remove garlic, and turn off the heat (6).
Serve the Roman-style broccoletti immediately as a side dish for main courses based on white or red meat, or eggs.
Storage
Roman-style broccoletti can be stored in the refrigerator, in an airtight container, for about 2 days. To reheat them, briefly sauté them in a pan with a drizzle of oil: they will return as flavorful as freshly made. The microwave is not recommended, as it tends to make them mushy.
If you wish to prepare them in advance, you can blanch the cleaned broccoletti and freeze them: they last up to 3 months and can be sautéed directly in the pan after thawing.
Roman-style broccoletti can be stored in the refrigerator, in an airtight container, for about 2 days. To reheat them, briefly sauté them in a pan with a drizzle of oil: they will return as flavorful as freshly made. The microwave is not recommended, as it tends to make them mushy.
If you wish to prepare them in advance, you can blanch the cleaned broccoletti and freeze them: they last up to 3 months and can be sautéed directly in the pan after thawing.
Tips
To achieve perfect sautéed broccoletti, keep in mind a few tips:
• Do not discard the stems: once cleaned properly, they are tender and flavorful.
• Do not overcook them in water: they should remain slightly firm to retain flavor and color.
• Drain well but do not squeeze excessively: they may become too dry when sautéed.
• Add chili pepper according to your taste, but do not eliminate it completely: it is an integral part of the traditional recipe.
• If you prefer a more intense flavor, you can slightly crush the garlic during browning instead of leaving it whole.
FAQ (Questions and Answers)
Are Roman broccoletti the same as turnip greens?
They are very similar and belong to the same botanical family, but Roman broccoletti generally have more developed leaves and a slightly more bitter taste. They can be used similarly in cooking.
Do you need to boil the broccoletti before sautéing?
Yes, a brief boil helps soften them and reduce bitterness, allowing them to be best flavored in the pan.
How long should you boil the broccoletti?
Roman broccoletti should be boiled in salted boiling water for about 7-10 minutes, depending on their degree of ripeness (the leaves take longer than the flowers) and the size of the stems. They should be tender but still slightly firm, so as to maintain texture and flavor after being sautéed. Overcooking risks making them too soft and less tasty.
Can they be prepared in advance?
Certainly. You can cook them a few hours ahead and quickly sauté them before serving.
Can I use only the florets?
You can, but tender leaves and stems are flavorful and contribute to the characteristic taste of the dish.
