The Broccoli alla Monachina is a typical Neapolitan recipe, soft, juicy, and tasty that I could eat every day!
A dish that enhances the simple yet decisive flavor of the ingredients used.
Preparing them requires few ingredients and little time, making it a practical choice even for the busiest days. Nutritious and healthy. It is an extremely versatile side dish, and you can pair it with both meat and fish dishes, making it a perfect choice for any occasion.
The natural sweetness of broccoli blends perfectly with the intense flavor of garlic and the salty taste of olives, creating a contrast of flavors that awakens the palate.
Broccoli are among the most nutritious vegetables, rich in fiber, vitamins, in addition to essential minerals like potassium and calcium. They are also a significant source of antioxidants, which help reduce inflammation.
Garlic is known for its antimicrobial and cardioprotective properties, while olives provide healthy fats beneficial for the heart and immune system
Finely chopped, they can also serve as a condiment for pasta, making it truly appetizing.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for preparing Broccoli alla Monachina
- 1.76 lbs broccoli
- 2.1 oz pine nuts
- 3 cloves garlic
- to taste extra virgin olive oil
- 2 tbsps Taggiasca olives
- to taste fine salt
- to taste red pepper flakes
Tools
- 1 Pot
- 1 Frying Pan
- 1 Wooden Spoon
- 1 Colander
Steps for preparing Broccoli alla Monachina
Start by thoroughly washing the broccoli under cold running water to remove any soil residues. Divide the broccoli into uniform florets, leaving tender stems and leaves, with a sharp knife to ensure even cooking. Remove the hardest part of the stem.
Bring a pot to a boil with plenty of lightly salted water. Immerse the broccoli and cook them for about 8-10 minutes, or until tender but still crisp.
In a pan, pour the extra virgin olive oil and heat over low flame. Add the garlic cloves, whole for a milder flavor or sliced for a more intense aroma. Slowly brown the garlic, stirring often to prevent it from burning and becoming bitter, and add the pine nuts. If you want a spicy note, add fresh or dried red pepper flakes at this point.
Drain the broccoli and pour them directly into the pan with the garlic. Slightly raise the heat and sauté everything for 4-5 minutes, gently stirring to avoid breaking the florets. Let the flavors blend, and the broccoli absorb the garlic aroma.
Add the olives and cook for another 2 minutes, gently stirring to distribute the flavors.
Add the salt, considering the saltiness of the olives.
Finish with a drizzle of extra virgin olive oil and serve hot or at room temperature and …
Enjoy your meal from Barbara!
Tips and Storage for Broccoli alla Monachina
For preparing Broccoli alla Monachina, use fresh broccoli with firm green stems and intact florets. Preferably organic or local.
Do not overcook the broccoli: they should be tender but still crisp to prevent them from becoming mushy and losing their nutritional value.
Cooking times vary by a few minutes depending on the size of the florets, so pay attention.
Broccoli alla Monachina can be stored in the fridge in an airtight container for 2-3 days.
Freezing the ready-made dish is not recommended because the broccoli might lose consistency and become watery.
FAQ (Questions and Answers)
How can I prevent the broccoli from becoming mushy?
After boiling them, pour them into ice water to stop the cooking and fix the bright green color.
Can I cook them directly in the pan?
Yes, in this case, add some water to cook them optimally.
