Broccoli and Olive Spread
- Reviews 1
Ready In: 20 mins
Yields: 2 cups
Ingredients
- 3 cups raw broccoli
- 3⁄4 liter water
- 1⁄4 teaspoon baking soda
- 4 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 tablespoons green olives or 4 tablespoons black olives, hulled and cut up
- 12 small anchovies, from a can or a jar (optional)
Directions
- Bring the water to boil in a large pan.
- Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
- Cook the b with boiling water and the baking soda.
- After 10 minutes, check the thickest stems.
- If they aren't soft yet, let go for another 1 or 2 minute.
- Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
- Do this in the sink to avoid spilling and splatter.
- Let the b rest and get cold in the colander for 20 minutes.
- Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
- Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
- Add the salt and pepper, more if you like.
- Spoon the olives in, stir well,
- transfer to a jar if not already done, screw the lid on. Store in the fridge.
- When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!
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