Broccoli Pugliese – By Special Request!


IMG_1790I wasn’t going to type this one up, but I’ve had a special request from Paula, so here it is.  A really quick and simple way to spice up your broccoli and turn it into an interesting accompaniment.  It can even be prepared in advance, holding on to the cold blanched broccoli until you’re about to serve up then finishing off at the last minute

This dish is designed to be quite mild, but adjust the level of seasoning to meet your own tastes

Traditionally this would also be cooked with anchovies, of which I’m not particularly keen, but each to their own

You can also use this as a basis for a great simple pasta dish – just toss this with some cooked pasta (orecchiette is the traditional pasta served with broccoli) a splash of lemon juice and a handful of parmesan and serve!

Serves 4-6

Ingredients

  • 1 large head of Broccoli (calabrese), cut into neat, even sized pieces
  • 3 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, sliced
  • 1 dried Chilli Pepper (seeds removed), crushed, or some chilli flakes
  • 20 Black Olives, pitted & halved
  • Salt to season

Method

  • Blanch the broccoli for a couple of minutes in boiling salted water until almost cooked – it should still be crunchy.  Drain and rinse under cold water to prevent further cooking
  • Heat the same pan and when dry, add the oil, garlic and chilli.  Cook through for 30 seconds stirring well to prevent burning
  • Add the broccoli to the pan along with the olives.  Stir well to coat everything with the seasoned oil, then add a splash of water to create some steam
  • Cover the pan with a lid and allow to steam for another minute or so until the broccoli is heated through and tender, but not overcooked.
  • Serve immediately
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