Broccoli Attufato is one of the most traditional recipes of Albano Laziale that uses one of its most tasty well known products, the broccolo capoccione, the broccoli that takes its name from the size of its inflorescence and which is particularly tasty.

The preparation begins by separating the inflorescences into small florets which are then sautéed in a pan with garlic, extra virgin olive oil, salt and chilli.

At this point, the florets are then slowly stewed with abundant red wine.

An excellent side dish to be enjoyed accompanying the many other Albano delicacies.

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