Legendary Dishes | Broccoli Romani (dressed broccoli)


Pellegrino Artusi gives an interesting twist to broccoli cooked with pork belly and sweet white wine.

  • 1 kg broccoli heads, washed, blanched, cooled in ice water bath, drained
  • 250 g fatty pork belly, chopped small
  • 250 ml sweet white wine
  • 5 g black pepper
  • Salt, large pinch

Chop broccoli coarsely.

Heat a frying pan and start rendering the fat from the pork belly. When the pork is crispy add the broccoli and wine, cook over a medium heat until all the liquid has been absorbed.

Season and serve.

Indigenous Ingredients

Pork Belly
White Wine