Sicilian-style Broccoli
Ingredients
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600g purple sprouting broccoli spears
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2 tsp pine nuts
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2 tsp olive oil
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1 clove garlic
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50g fresh breadcrumbs
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25g Inpa Sundried Tomatoes in Sunflower oil
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85g Carbonell Spanish Olives Stuffed with Hot Pepper
Method
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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.
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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.
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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.
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Spoon the breadcrumb mixture over the broccoli, sprinkle with the pine nuts and serve immediately.
Comments
Glossary
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Breadcrumbs
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Chop
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Crush
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Drain
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Garlic
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Heat
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How to Cook Broccoli | Types of Broccoli | Waitrose
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Non-stick
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Oil
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Olives
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Pepper
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Pine nuts
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Set
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Sprinkle
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Stir
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Stuff
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Tender
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Toast
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Tomato
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This recipe was first published in Sat Mar 01 00:00:00 GMT 2003.
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