Braised broccoli with white wine (Broccoli alla Romana) from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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

  • Breadcrumbs on August 01, 2013

    p. 272 – According to the author this recipe originates in Southern Italy so it surprised me a little that I hadn’t encountered it previously since I do a lot of Italian cooking. Admittedly I’ve never considered slow-cooking broccoli before but I was keen to try this dish to use up my broccoli and, surprisingly this is the *only* broccoli recipe in the book. I found the reduced sauce too bitter for my taste so I stirred in a pat of butter before pouring atop the broccoli. This was good and the acidity from the wine worked well with the earthiness of the broccoli. mr bc said if he didn’t know, he’d have sworn it was lemon juice atop. Not sure I’d bother making this again but it was worth a try. Ultimately I’d likely have been even happier with a glass of the white wine and some steamed broccoli!! ; )

  • elisarose on December 22, 2012

    I didn't love this. The taste of wine was overpowering.

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