This broccoletti is the easiest and quickest side dish you have been waiting for. They are cooked until crunchy and sauté in olive oil, and garlic for an explosion of Italian flavor.
These broccoletti or broccoletto are incredibly versatile and perfect for those times when you need a quick side dish. It will be your ally in the kitchen. Why? Because it's easy to prepare and saves you valuable time. Especially when you're exhausted from cooking multiple dishes for dinner, such as during the holidays.
If you are looking for more side dishes to serve I got covered. Arugula and burrata salad, a quick side dish with a Mediterranean flavor for those hot days. Roasted asparagus and carrots, a delicious Mediterranean side dish with a creamy yogurt and ricotta dip. Summer roast peppers bells and corn salad, a refreshing side dish loaded with fresh herbs and vegetables. Roasted shallots and carrots with a zaàtar yogurt dip, perfect for serving with any roast.
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Why you'll love broccoletti
I love making this broccoletti in sauté; it is my stable dish that I serve weekly. It goes so well with an infinity of dishes. Don't worry if the tops get slightly charred, it is normal. The char is a result of caramelization, which gives flavor to the greens.
- Quick and easy side dish - in just 12 minutes of cooking you will have a nutrient and yummy vegetable dish. We know how important it is to eat vegetables daily for our health.
- Great for different diets - this side dish is perfect if you need to serve just one side dish that makes everyone happy. It is great for those who follow a vegetarian, vegan, or lactose-free diet.
- Rich in flavor - the broccoletti are cooked with olive oil infused with garlic. This creates a sweet and nutty caramelized flavor that makes this dish utterly sublime.
- Pack with nutrients - broccoletti has a high content of vitamin C, as well as vitamin A, calcium, folic acid, and iron.
- Mediterranean style - the use of Mediterranean ingredients, and simple preparation methods recall the Mediterranean cooking style. Simple cooking but extremely tasty.
- It goes with everything - another point in his favor is that it complements a wide range of dishes. From poultry dishes, lamb, pork, beef, fish to eggs.
What is broccoletti?
Broccoletti, also known as baby broccoli, broccolini, broccoletto, or Tenderstem, is a hybrid green vegetable from the broccoli family. It has a long, medium stalk with tender leaves, florets, and sometimes some yellow flowers are present.
Broccoli was grown in the Roman Empire and became a stable ingredient in Italian cuisine. After the Second World War, the Japanese created a hybrid of broccoli called Broccoletti.
What's the difference between broccoletti and broccoli rabe?
Sometimes the broccoletti and the broccoli rabe are mixed up for their similar apparece. However they are not the same vegetables.
Broccoletti is a hybrid vegetable, a mix between broccoli and Chinese broccoli. It has small florets similar to broccolli with a long thin stalks, and sometimes small leafy greens are presents.
While broccoli rabe, also know as Rapini and turnip broccoli, are a member of the brassica family. They have a long stem with plenty long curley leaf and few small florets around. It is a common vegetable of Italian cuisine and It is slightly bitter in flavor. But it is insanely delicious.
What is broccoletti Italian style sauté?
Italian-style sauté is a cooking method, popular for green vegetables. It is known as "ripassare," which means cooking twice. It typically involves sautéing vegetables with olive oil, garlic, and chilies.
Traditionally, greens are boiled first and then squeezed to remove excess water. However, with broccoletti, the boiling step isn't necessary as we aim for a crunchy texture. Instead, water is added to the pan and covered with a lid, allowing the steam to cook the broccoletti while maintaining its crunchiness.
This method creates a delightful side dish, keeping the nutritious qualities of the veggies, which we may lose by boiling them. It's a delicious and simple way to enjoy the broccoletto as a side dish rather than just boiling them.
🥦 Ingredients
You'll only need five ingredients to make this broccoletto sautéed. However, I bet you'll find everything you need already stocked in your cupboard, except for the broccoletti, maybe. This means just a quick pop-in in the store, yeah!
- Garlic - use fresh garlic for the best result. You can use it whole or chopped in slices for more flavor.
- Oil - the best oil to use in this recipe is extra virgin olive oil.
- Broccoletti - when buying them look for vibrant green and firm stems and leaves. Also, buy greens with medium stems, as this recipe has been tested using them. Check the flower buds on the broccolini. They should be tightly closed. Avoid broccolini with buds that have started to yellow or open widely, as this indicates overripeness. Also, avoid any bunches that appear wilted, yellowed, or have brown or black spots. You can find them in any supermarket next to broccoli, or in vegetable stalls.
- Salt - helps to bring out the natural flavors. I think the amount of salt used is subjective and varies according to personal taste. Although. I have written the measurement, feel free to adjust based on taste. If the dish lacks in salt, consider adding more gradually, but remember to taste before adding more. I use Maldon salt in here.
- Water - use water that is safe to drink. The water will help to cook the broccolini evenly.
🔪 Broccoletti instructions
This is just a quick overview, read the recipe card down below for the full recipe.
Wash the broccoletti under fresh running water. Trim the stem by removing a bit of the woody end.
Add the olive oil and the garlic in a large pan. Turn the heat to medium to gently fry the garlic.
Add the broccoletto and the salt to the pan. Give a stir with a wooden spoon and let it cook for 1 minute.
Add the water, mix with the spoon, and cover the pan with a lid. After 8 minutes remove the lid and turn the broccoletti. Let them cook for 1 minute more. There must be no water left in the pan. Remove them from the pan and serve them when still hot.
Variations
This broccoletti sauteed recipe is so versatile and you can eat them in so many different ways. Feel free to get creative and experiment with different serving options! Here are a few ideas for you to try next time.
- Onion - add a few slices of onion chopped into small squares to the sauteed step. It will give a light sweet flavor.
- Harissa paste - add a splash of harissa paste with the olive oil, and garlic. Let it fry before adding the broccoletti.
- Chilies - use dry flakes or fresh chilies. If using a fresh one cut it into slices for a spicy taste. Also, check the spiciness of the fresh chilies before adding them to the sauté. Especially if you're sensitive to heat or if you are unsure of the chili's power. Then adjust to your taste.
- Soy sauce - add a teaspoon of soya sauce to the pan before frying the garlic.
- Sesame oil - use sesame oil instead of olive oil for a nutty flavor.
- Lemon - add a squeeze of fresh lemon juice before serving the broccoletto. It will give a light tangy note.
- Parmigiano Reggiano cheese - add some grated Parmigiano Reggiano/ parmesan cheese on top of the baby broccoli before serving them.
- Crunchy parma ham - bake some parma ham until the slices are starting to shrink, in the oven at 200°c/ 392°f. Set them aside, and once cold crumble them using your hand over the sautéed broccoletti. To finish add a few toasted pine nuts for a savory crunch.
- Feta cheese - add a few feta cubes before serving them.
- Tofu - add some stir fry tofu on top of the broccoletto dish.
🍽 Broccoletti leftover
I always love to use the leftovers to create another scrumptious meal. We know how important it is not to waste the food we buy. Here are some ideas for using leftovers:
- Bruschetta - brush a slice of sourdough bread with olive oil and toast each side until golden on a hot skillet pan. Add some burrata cheese on top of the bread, then add the broccoletto on top. Sprinkle with some salt, olive oil, and some grated lemon zest. Alternatively, spread some soft goat cheese on top of the bread and add some toasted sesame seeds, a few microgreens, and a splash of olive oil. So good!
- Bagel - spread the bagel with cream cheese, and add the broccoletto leftovers. To finish add a slice of smoked salmon.
- Salad - use broccoletto leftovers to make a delicious salad. Add them with roasted chickpeas, boiled emmer, labneh cheese, and za'atar.
- Baked - add them with bechamel sauce, cheese as taleggio, and a handful of grated Parmigiano Reggiano. Give a mix and bake them in the hot oven until the cheese melts.
- Poke - add them into your Poke box along with salmon for a light lunch.
- Eggs - add the sautéed broccoletti into an omelette or frittata for a tasty breakfast or brunch option. Add the sautéed broccoletti to beaten eggs with cheese, herbs, or any ingredients you choose before folding it. Or serve them on a toasted bread slice with a poached egg on top.
- Appetizer - serve the sautéed broccoletto as a tasty appetizer by arranging it on a platter and garnishing it with lemon wedges and fresh herbs. Add the hummus or tzatziki for dipping.
- Pizza - use them as a pizza topping with some Italian sausages ( use just the meat and discard the gut), and scamorza cheese.
Equipment
Not only is this recipe simple to prepare, but it also requires minimal equipment to use. Less equipment equals less washing up. To cut the garlic and the broccoletti use a vegetable knife and a chopping board. If the stem is tender you can use your hand by snapping a bit of the woody stem.
Use a frying pan to stir fry the broccoletti. The pan should be big enough to accommodate the veggies. To finish use a pan lid that fits the pan you are using. Use a wooden spoon or a spatula to stir the broccoletto. To serve it use a serving dish or any plate with enough space.
Storage
Store the broccoletti leftovers in one airtight container, once cooled off, and use within 3 days. Heat them until hot for a few minutes, and stir them occasionally. I normally add a bit of water and cover them with a lid, this way they will not burn. Serve them once still hot.
Freeze the leftovers in airtight containers for up to 2 months. Defrost in the fridge 12 hours before and reheat as suggested above.
💭 Broccoletti top tip
Buy fresh veggies- it is important to buy fresh veggies as they still have nutrients and it will guarantee better taste. Look for a broccoletti that has a medium stem. If the stem is too thin the cooking time will vary as the amount of water used.
Use the leaf too - don't throw away the leaves from the broccoletti. They are safe to eat and are delicious too.
Don't overcook - overcooking causes the broccoletti to become mush. Instead, we want a crunchy texture as it tastes better. In fact, vegetables always taste better when are still a bit crunchy.
Don't overcrowd the pan - avoid overcrowding the pan to ensure an even cooking. Giving the veggies enough space in the pan allows them to develop a light char on the surface, meaning more flavor.
Cover the pan - covering the pan with the lid creates steam, which helps to cook the broccoletto. The steam trapped in the pan creates a humidity that cooks the broccoletti more evenly and quickly. Additionally, the steam helps to soften the broccoletti just right, preserving its vibrant color and flavor.
Turn the broccoletto - make sure to turn the veggies after you remove the lid to ensure caramelization on both sides.
FAQ
Yes, you can swap them with broccoli. Cut the broccoli into small florets and cook them in the same way as the recipe above. If they are still raw after the water has dried out add a bit more until they slightly brown.
I wouldn't recommend cooking it in the oven. The greens may dry out too much and will lose the flavor given by the sauté.
In England, they are named Tenderstem broccoli.
Yes, they are safe to eat after washing them. However, I would cook them first as they can be a bit woody if eaten raw.
Yes, of course, you can use the purple broccoli.
They both have the same nutrition values.
Yes of course. This recipe is perfect for the kids, as no chilies are involved here.
Yes of course. The steam of the broccoletti contain the same vitamins and minerals of the florest. It is what give that crunchy texture to the broccoletti.
More veggies
Looking for veggie recipes like this? Try these:
Pairing
These are my favorite dishes to serve with broccoletti sautéed:
📖 Recipe
Broccoletti italian style sauté
Equipment
- 1 Frying pan
- 1 spatula or wooden spoon
- 1 Vegetable Knife
- 1 Chopping board
Ingredients
- 200 gr broccoletti medium stem 7.2 oz
- 2 garlic clove
- 2 tablespoon extra virgin olive oil
- ½ tablespoon maldon salt
- 110 ml water 3.7 oz
Instructions
- Wash the broccoletti under fresh running water. Trim the stem by removing the woody end. Use a knife and a chopping board. If the stem is tender you can use your hand by snapping a bit of the woody stem.
- Add the olive oil and the garlic in a large pan. Turn the heat to medium heat to gently fry the garlic for 2 minutes.
- Add the broccoletto once the garlic becomes golden in color. Add the salt to the pan, stir with a wooden spoon, and cook for a few seconds.
- Add the water, mix with the spoon, and cover the pan with a lid. After 8 minutes remove the lid and set it aside; there should be no water left in the pan. Flip the broccoletti to the other side and allow them to cook for an additional minute.
- Remove them from the pan and serve them when still hot.
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