Roman Broccoli

ORIGINAL

Recipe Source: Cap. CCXXXVII, Terzo libro, folio 153, Scappi

Per cuocere Broccoli asciutti

Piglinosi li broccoli dal mese di Febraro per tutto Marzo netti delle frondi, & habbiasi la parte piu tenera che non sia fiorita, & facciasi bollir l’acqua con sale, & come i broccoli saranno accommodati in mazzuoli ponganosi in quella acqua bollente, & non si facciano troppo cuocere, ma cavinosi, & sciolganosi, & ponganosi in piatti, & dapoi habbisi oglio bollente, e spargasi cosi caldo con la cocchiara sopra i broccoli, giungendovi sugo di melangole, pepe, & un poco di quel brodo nel qual son cotti, & servanosi caldi, percioche altrimente non vagliono. Si può soffriggere con l’oglio uno spigolo d’aglio ammaccato per dare odore al broccolo, & quando si vorranno conservare per una o due hore, si porranno in acqua fredda, & si lascieranno stare poi che saranno perlessati fin’a tanto che si vorrano ricuocere. In questo modo si conservanno i broccoli verdi, & non piglieranno tristo odore, & si servanno nel modo sopradetto.

TRANSLATION

Translation Source: http://www.geocities.com/helewyse/TOCfeast.html#dry%20broccoli

Translator: Mistress Helewyse de Birkestad

To cook broccoli dry

One can take broccoli from the month of February through the whole of March, taken clean from the leaves, and have the most tender part in which the flowers are not opened. And put it to boil in water with salt, and as the broccoli will fit in the pan put it in boiling water, and one doesn't want to cook it too much, but take it out and drain it. Put it into plates, and meanwhile have oil heating (boiling), and sprinkle this hot with a spoon over the broccoli, adding sour orange juice, pepper and a little of the liquid in which is was cooked. And serve it hot because otherwise it has no value. One can also fry with the oil a clove of garlic, which has been broken, to give its scent to the broccoli. When you want to hold it for an hour or two, one can put it in cold water, and you let it stay there, after it has been parboiled, until you are ready to finish cooking it. In this way one keeps the broccoli green and it will not take on foul odors, and one serves it in the way described above

REDACTION (8 servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

1 bunch of broccoli, broken into separate florets

or 2 oz per person (1 lb) florets.

Pepper, to taste

1/4 c olive oil

2 c vegetable broth

1 lemon, juiced

Method:

• 1. Bring a large pot of water to the boil

  2. Add broccoli florets to the boiling water

  3. When broccoli is half-cooked, remove broccoli from boiling water and plunge into cold water.

  4. About 1/2 hour before serving, add the olive oil to the broccoli and stir well to coat.

  5. Add the broth and simmer until done (to taste).

Before serving, sprinkle with lemon juice and pepper