Broccoletti (turnip tops) of Sezze
The broccoletti of Sezze, so-called simi. They represent one of the most characteristic vegetables of agriculture of Sezze, a country of Lepinis in Lazio, cooked directly in the pan radiate throughout the bitter and pungent aroma of which they are capable.
recipe given by our chef at .
1 Kg broccoletti (turnip tops) of Sezze
70 ml extra virgin olive oil
1 clove of garlic
3 slices of bread of Sezze
These ingredients are able to feed: 6persons
- This course is: Contorno
- Difficult to prepare: FACILE
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
The most important feature of this recipe, besides the use of the specific broccoletti of Sezze, is the method of cooking. In fact, firing "at sezzese" provides that these are put directly in the pan without boiling. This allows you to keep intact the authentic flavor and preserve the hint of bitterness that characterizes these broccoletti.
In a large pan, fry the garlic with a bit of chili, when the garlic is lightly browned, pour a little water and then immediately put the broccoli cleaned and washed still dripping with water, then cook over medium heat without a lid, after a while remove the cooking water and add more oil. Not all follow this procedure some leave the cooking water that fortifies the characteristic bitter taste, for example, I do so, but it depends on whether you like or not this hint of bitterness. When the broccoli are almost cooked, cover with slices of bread of Sezze and let finish cooking as well. In this way the bread will absorb part of the cooking liquids soaking of all the taste of broccoletti.
Serve the broccoletti along with bread itself, perhaps with a homemade sausage.