Broccoli sauteed in wine and garlic (Broccoli al Frascati) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 423) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for Frascati wine.

  • anya_sf on June 26, 2017

    I found the instructions confusing. It says to saute the broccoli spears on medium-high, adding wine a bit at a time. But the wine evaporated long before the broccoli was tender. I ended up partially covering the broccoli with a lid and also adding more water. Some bites were overly acidic, I think due to the wine. It also turned the broccoli olive green, so it wasn't as pretty. The citrus zests and garlic were nice. I might try the same seasonings without the wine, using water and covering the pan during cooking.

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