I am the very happy owner of a few brassica plants. I grew them from seeds, and now that it is spring I am harvesting the last brassica to make space in the veggie garden for other seeds and plants.
But does it get tiring eating broccoli and cauli every second day? No, if you know how to cook them. This recipe is made with my Broccoli Romani.
Broccoli Romani from my garden
My friend Enza blanches the broccoli with boiling water, to which she adds salt and olive oil, then drains the broccoli and uses their water to cover the cous cous (the pre-cooked type, of course) while she fries the broccoli with olive oil. Finally she tops the cous cous with the broccoli. THis is the Sicilian way.
I followed her instructions but made a few variations: I only added salt in the boiling water, and then added a little olive oil to the cous cous before covering it with the broccoli broth. I covered the cous cous with a lid and waited 5 minutes and then, because I have a weakness for cous cous with lemon, I stirred in the juice of half a lemon and one tablespoon of finely chopped Italian parsley.
Also, I did fry the broccoli in olive oil, but I also added 4 garlic cloves.
Considering that the broccoli, garlic, lemon, and parsley came from my garden I only had to buy the cous cous, salt and olive oil for this dish. Even the water is rain water and comes from my water tank, fulfilling a few of my self-sufficiency fantasies!
And here the last image from my veggie garden, I know that it has nothing to do with the recipe, but it is such a good looking cauliflower, and apparently it is also Sicilian (so the seed pack says...), so I am gifting it to Enza to say thank you for her recipe.
Cavolo di Sicilia from my garden
Photos and Recipes by Alessandra Zecchini©
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