By Chef H. Delgado
April 22, 2021
This week I have chosen Broccoli as the main ingredient of my new recipes. I will tell you about its properties and benefits. And then, I will show you how I cooked this eatable flower in the shape of a small tree in two different ways.
Broccoli belongs to the cruciferous family and is very rich in vitamins and minerals. It is a natural nutritional treasure that provides multiple benefits to our organism. Originally from the Mediterranean, this spring vegetable has been present in Italian cuisine since the Roman Empire.
On these days of spring, the Broccoli is in season, and its taste is delicious. So I want to show you two different ways to eat Broccoli, two very easy to do recipes.
But first, as I said, let's learn a little more about the properties and benefits of this beautiful and medicinal vegetable.
In these two recipes that I bring you today, I will cook Broccoli in its entirety without any waste.
Here are the two complete recipes. I hope you have fun cooking these two dishes with a Spanish flavour.
For the pickle.
For the vegetables.
The Broccoli stems skewers are ready to eat any time you want.
I recommend you keep it no longer than 15 days, then colour and taste lose strength.
You can serve them as an appetiser like crudités, as part of a salad or accompaniment to any main dish.
I think this version of Broccoli with garlic and ham is my favourite. This is how my mother got me to start eating this healthy vegetable.
Well, I hope you have enjoyed these two recipes that maybe you have not known before, and I encourage you to practice them and have fun cooking them.
Have a Tasty Day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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