NEVER Boil Your Broccoli Again — Try This Old ITALIAN Trick to Keep It Green and Crisp

Aldo's book, with his mother's recipes: https://aldobellini.com Most people boil broccoli wrong, and end up with soft, grey, bitter florets. In this video, Aldo Bellini shares the old Italian kitchen tricks for broccoli that stays bright green, crisp and naturally sweet every single time, counting down to the one cold trick that locks it all in. You'll learn the salt and bicarbonate soak Italian mothers still use to pull the grit and tiny bugs out from deep inside the florets, why you break the florets off at the stem instead of chopping through the tops, and how to peel and cook the sweet stem most people throw away. You'll also learn why the water must be salted like the sea and boiling hard, why the lid stays off, the short blanch that saves the colour and the goodness, how to watch the colour instead of the clock, and the ice bath restaurant kitchens use to keep it crisp and vivid. Plus the classic Italian finish, broccoli tossed in a pan with olive oil, garlic and chilli, and a waste-nothing bonus: cooking your pasta in the same green water. No special skills and nothing fancy, just honest, waste-nothing tricks from his mother's kitchen in Emilia Romagna. #CookingTips #Broccoli #BroccoliTips