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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was looking for recipes with broccoflower on Zaar and only 2 were available. So I found this one on Epicurious. And it looks delicious and I want to share with my Zaar Friends :) The recipe comes from Gary Archer: San Jose, California Ingredients:
1 garlic clove, minced |
1/2 teaspoon hot red pepper flakes (to taste) |
2 teaspoons olive oil |
1 head broccoflower, trimmed (about 2 pounds) or 1 head broccoli, cut into 1-inch flowerets |
1 cup water |
2 teaspoons balsamic vinegar |
1 tablespoon unsalted butter |
5 large fresh basil leaves, cut into thin strips |
1 tablespoon parmesan cheese, freshly grated |
Directions:
1. In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
2. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
3. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
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