Ingredients
- 3 tbsp Cento Classico Olive Oil
- 1 tsp Bellino Minced Garlic
- 2 lb Broccoli, broken into small florets
- 1 cup Dry White Wine, optional
- ¾ tsp Cento Fine Sicilian Sea Salt
- ½ tsp Cento Ground Black Pepper
- 1 cup Parmesan Cheese, grated
- 1 small Red Onion, sliced
- 2 tbsp Cento Seasoned Bread Crumbs
Directions
Heat oil in a large frying pan over medium heat. Cook garlic until soft, about 1 minute, then add broccoli and mix well to coat. Cook another minute, then add wine, if desired, salt and pepper. Cover and cook until broccoli is tender, stirring occasionally, about 8-10 minutes. Add cheese and mix well to combine. With a slotted spoon, transfer broccoli to serving platter and set aside. Bring juices in pan to a boil over high heat, cook for 1 minute, scraping excess from sides of pan. Add onion and cook an additional minute, then pour evenly over broccoli. Sprinkle with breadcrumbs and serve immediately. Serves 4.
