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Broccoli Romani

Serves 6

Broccoli was cultivated by the ancient Romans. Olive oil, ham and bread were common foods in the marketplace but the black pepper used to finish the dish was an expensive indulgence!


  • Broccoli 1 head
  • Butter 4 Tbs, divided
  • Extra Virgin Olive Oil 2 Tbs, divided
  • Garlic 2 cloves, thinly sliced
  • Fresh Bread Crumbs 1 cup
  • Prosciutto 6 slices, torn into pieces
  • Freshly Ground Black Pepper to taste

Cook It

  1. Slice the broccoli into thin florets. Blanch in boiling salted water for one minute then drain and immediately refresh under cold running water to stop the cooking and set the bright green colour.
  2. Heat 2 Tbs butter and 1 Tbs olive oil in a skillet and sauté the garlic until fragrant but not browning, about 30 seconds. Add the bread crumbs and fry, stirring occasionally, until golden. Scrape the crumbs onto a plate and reserve.
  3. Add the remaining butter and olive oil to the skillet.  When sizzling, add the prosciutto and sauté until it starts to brown. Add the broccoli and stir fry until heated through.
  4. Serve the broccoli on a heated platter, topped with freshly ground black pepper and the garlic bread crumbs.