Broccoletti (also called broccolini) is a green vegetable resembling broccoli. Although often mistakenly identified as young broccoli, it is actually a natural hybrid of the cabbage family Brassica oleracea, a cross between broccoli and Asparagus. It was developed in Japan. It is generally agreed that broccoletti has a sweeter flavor than broccoli.
Broccellti is grown year round in California and Arizona. Most common cooking methods include sauteeing, steaming, roasting, boiling or stir frying. The entire vegetable as sold, including the yellow flowers may be eaten. Nutritionally, it is high in vitamin C.
Broccoletti is a specialty dish which is often served in the Abruzzo Region of Italy. It is perhaps best know in and around the provincial capital Teramo, and is quite common in the village of Valle San Giovanni. Broccelletti is first steamed and then fried a bit with garlic (aglio) and olive oil (olio) at the guesthouse Casale located in this area of Italy.
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