zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sicilian-style Broccoli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sicilian-style Broccoli

    • Vegetarian

    Serves: 4

    Ingredients

    • 600g purple sprouting broccoli spears
    • 2 tsp pine nuts
    • 2 tsp olive oil
    • 1 clove garlic
    • 50g fresh breadcrumbs
    • 25g Inpa Sundried Tomatoes in Sunflower oil
    • 85g Carbonell Spanish Olives Stuffed with Hot Pepper

    Method

    1. Cook 600g purple sprouting broccoli spears, chopped (with any coarse ends removed), in a pan of boiling water for 3-5 minutes until tender. Drain, cover and keep warm.
    2. Lightly toast 2 tsp pine nuts in a non-stick frying pan. Remove and set aside, then heat 2 tsp olive oil in the same pan, add 1 clove garlic, crushed, and 50g fresh breadcrumbs and cook, stirring, for 2-3 minutes.
    3. Add 25g Inpa Sundried Tomatoes in Sunflower Oil, thoroughly drained and roughly chopped, and 85g Carbonell Spanish Olives Stuffed with Hot Pepper. Cook for 1-2 minutes.
    4. Spoon the breadcrumb mixture over the broccoli, sprinkle with the pine nuts and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars