 Welcome, everyone. My name is Fausto from Fausto Home Living. Today, we're going to make a new episode of how to make Italian broccoli rob. It's a simple dish. It's easy. It's delicious. Don't go anywhere. I'll be right back. All right, so we got our broccoli rob. We got a salt. We have a pepper. We got a garlic. And we got our olive oil. Our first thing we do is we're going to cut the ends off because these are obviously a little dirty. We're going to cut these off, throw them out. Next, we're going to do very, very important. We're going to take the leaves off and we're going to cut the stems out. We've got to keep them separate because the stems take a little bit longer to cook. Once we get the stems off and we get the leaves, we're going to cook the stems first. Once they cook a little bit longer, get them nice and soft, then we're going to throw the leaves and the heads off. So we need to do take off all these stems and these branches, cut the tops off, put the stems on one side, leaves on the other. Just keep doing it. Take the stem, take the leaves off. You see how you have a big stem? Cut it off, put the stem there, leaves over there, leaves there, stems there. All right, first thing we're going to do is we're going to take the stems. We're going to cook these. Probably it's going to take about three minutes. You have to be very careful because you want to overcook them. They do take longer than the leaves. This cooks really, really fast. We're going to drop these in. We're going to boil them. Like I said, for about three minutes. Once we start seeing them green, we'll actually feel them. See if they're a little soft. Once they're done, we're going to take them. We're going to blanch them. That's the key to making broccoli rates good because with the problem with broccoli rava, people don't like it, it tastes very bitter. I'm going to show you how to not make it bitter. This is the key. Drop these in here. Let it cook. Now what we're going to do is we're going to get the blanch ready. So we're going to get our big pack of ice right here. We have our sink. You could do this in a bowl, whatever you want. But the key is we have to cool down the broccoli rava immediately because what's going to happen is it's going to overcook. When you take it out after boiling, it's going to get softer. It's going to lose its beautiful color. It's going to lose its flavor. So the blanching is going to basically cool it down immediately and stop it from cooking. Basically, we're taking the stems. We're feeling them a little bit. They're still a little firm. Like I said, they take a little bit longer than the leaves. That's why you have to cook them separately because what's going to happen is if you cook them all together, the leaves are going to cook. The stems are not going to cook. The stems are going to taste bitter. They're going to be too crunchy. The leaves are going to be overcooked. So you got to keep them separate. Now we're going to cook the leaves and the heads. These cook fast. I would say maybe close to a minute to two minutes. Remember, you don't want to overcook them. They're not like the stems because they're a little bit more firm. So you got to keep an eye on them. Once we start seeing them get soft, nice and bright green, we take them out and we throw them in the ice. Going good. Now we're going to take the broccoli rod that we just heated, the heads, and we're going to blanch them. So basically, I want you to see the color of the water. You see how green it is? Basically, this is the bitterness that people why they don't like broccoli rod. They take a taste bitter. You have to boil them and get all that bitterness out because that what some people do, they do the opposite. They basically just saute it, which is what we're going to do next. So the key is you blanch them, you boil them short-term, put them in ice, let them cool off, and now we're going to cook them in our nice little garlic and olive oil. All right, now we're going to slice our garlic. All right, so now what we're going to do is we're going to make the saute. We're going to get our olive oil. Get it on there. We get our garlic that cooked for a little bit. Now, if you want it spicy, you definitely want to try the Fausto Italian Colobreese Cherry Peppers. It gives a nice little flavor. You could use pepper flakes, but Italian roasted cherry peppers are the best way to go. If you want to make anything spicy, I'm going to use that. If you like your broccoli rod a little spicy, this is what you want to use. Okay, we'll throw our broccoli in there, some salt, some pepper. Perfect, and that's it. We're done. Thank you everyone. My name is Fausto from Fausto Home Living. You just learned how to make Italian broccoli rod. Just make sure you like us and friend us and watch more videos here at Fausto Home Living.