A recipe for cooking broccoli and preserving them in oil, an alternative way to prepare this delicious vegetable
I friarielli (or friggiarelli, to put it in Italian) are certainly one of the most loved dishes by Neapolitans.
Fried (as the name suggests) are naturally the top, but you can also appreciate them in other variations, cooking them in a different way.
We are used, generally, to associate them with sausages, placing them in a beautiful piece of bread to be enjoyed with all the senses, but we can benefit from their bitter and aromatic flavor in other ways.
Unfortunately, only in winter can you fully enjoy their goodness, although sometimes it is possible to find them on the market even at other times of the year!
Today we want to offer you a version to keep for the warm summer evenings: here is for you recipe for broccoli in oil.
Ingredients
- 1 liter of water
- 500 ml white wine vinegar
- 50 gr coarse salt
- 1 kg friarielli (5 beams)
- 3 cloves of ease
- 1 fresh chilli or 1 chilli powder spoon
- 600 ml olive oil
Prepare and cook the friarielli
Wash the vegetables thoroughly, removing the leaves that are too yellow, and leave them in cold water for at least half an hour. Meanwhile, heat the water, mixed with the vinegar, and adjust it with the right amount of salt.
As soon as the water starts to boil, the vegetables must be added little by little, which, after having been in the water to dry for at least 10 minutes, must be left to dry well spread on cotton cloths.
We prepare the jars
As soon as the broccoli have cooled down (they could take up to a whole night), season them in a baking dish with pieces of garlic, chilli and more salt, if necessary. Then, it will be time to put the well-seasoned vegetables back in the jars and cover them with oil to the brim.
Notes from the cook
The jar can also be consumed immediately or, if you want, you can wait a few months. Moreover, the prepared broccoli can even be used as a condiment for one fragrant pizza!
