Recipe - Broccoli Italian Style

1 Broccoli, whole head
1 qt Water
1 tablespoon Salt
3 tablespoon Oil, olive
1 teaspoon Garlic, minced
Pepper
2 tablespoon Cheese, Parmesan, grated

Separate the broccoli florets and trim the though skin from the
stalks.

Put the broccoli leaves in boiling water with salt. A minute later,
add the flowerettes. Return to a boil and cook for 6 to 8 minutes until
tender but resistant to the bite.

Drain.

Heat the olive oil in a pan and add garlic. Cook over moderate heat
for a minute and add the broccoli leaves and flowerettes. Cook, tossing,
for about 2 minutes.

Correct seasoning and sprinkle with Parmesan cheese to taste.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini