In the book Vegetables from an Italian Garden, this recipe is listed in English as Delicious Broccoli, and that is an apt description. Broccoli, dressed up with a splash of cream, dots of butter, and more than a glug of white wine. It’s the perfect decadent vegetable side for a Thanksgiving dinner or a steakhouse-style dinner.

Broccoli Fantasia
Adapted slightly from Vegetables from an Italian Garden
Serves 6

2 1/4 pounds broccoli
2 tablespoons olive oil
2 cloves garlic, minced
2 leeks, trimmed and sliced
1 tablespoon flour
1/2 cup heavy cream
1 cup dry white wine
2 tablespoons butter, plus extra for greasing
2/3 cup grated Parmesan cheese
Salt and pepper

Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Quickly parboil the broccoli, for about 1 minute, until it is bright green but still very crisp. Run under cool water, then cut into florets. Heat the oil in a large pan, add the garlic cloves and leeks, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Stir in the flour and cook, stirring continuously for 2 minutes, until lightly browned. Stir in the cream, season with salt and pepper, and mix well. Add the broccoli, pour in the wine, and simmer for about 10 minutes. Grease an ovenproof dish with butter. Remove the pan from the heat and transfer the mixture to athe prepared dish. Sprinkle with the parmesan, dot with the butter, and bake for 10 to 15 minutes, until golden and bubbling. Serve immediately.

Gluten free alternative: Use a gluten-free flour, such as Cup4Cup, in place of the regular flour in this recipe.

Filed under:
Comfort food, Dinner, Gluten free, Gourmet, Italian, Side Dish, Thanksgiving, Vegetarian by Courtney