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Riscoperta al Broccoli di Napoli |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 14 October 2012 at 08:21 |
RISCOPERTA AL BROCCOLI DI NAPOLI ... 500 grams of broccoli ( 1 pound ) 200 grams day old baguette ( 7 ounces ) 4 cloves of minced garlic 1 red dry chili pepper or red chili pepper flakes 50 grams ( 1 3/4 ounces ) Reggiano Parmesano sea salt 4 tblsps. Evoo salt and freshly ground pepper *** optional: angel hair or short pasta can be added if you wish. 1) separate the little broccoli florettes from the stalk and rinse 2) boil in salted water with sea salt until just about tender 3) strain and reserve the boiled broccoli water 4) place Evoo 4 tblsps. in a skillet and sauté the garlic and the chili pepper and add the broccoli and salt & pepper - sauté-ing 5 mins. 5) slice the bread into croutons in uniform crouton shape 6) add the bread into the reserved broccoli broth and let sit a couple of minutes 7) then, place the croutons into the skillet with the sautéed broccoli and garlic 8) with a wooden spatula place a small amount of the broth in bowls and add the broccoli, croutons and garlic ... Enjoy, this simple hot soothing broth and sprinkle Reggiano Parmesano onto the top of the broccoli ... This can be prepared with escarola, curly cabbage, green standard cabbage, kale, spinach, Swiss Chard, cavolo black cabbage and / or cauliflower. Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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