Broccoli are extremely low in calories and fats, whilst providing a good serving of vitamin C, K and B. They are a perfect idea for a low carb meal that is healthy, filling and tasteful. With its brillian green, this broccoli cream sure makes for a nice entrée. It can also be served cold.

Broccoli were already on the tables of the ancient Romans, thus it’s not a mystery that Italians use them in so many different recipes.

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • Broccoli: 200 g
  • Fresh or Frozen Prawns: 80 g (about 8 medium-sized prawns)
  • Garlic: 2 cloves
  • Anchovy fillets in olive oil: 2
  • Extra Virgin Olive oil (EVOO): to taste
  • Dried chili pepper flakes: a teaspoon
  • Salt and pepper: to taste


Let’s start with the broccoli cream:

Cut the broccoli stalks –  but do not throw them away.

Tip: You can use the broccoli stalk to prepare some delicious homemade broth or soup.

Chop broccoli florets in small pieces.

Pour in plenty of cold water in a saucepan, bring it to a boil over high heat.

Boil broccoli florets in salted water for about 10 minutes or until they soften up.
Drain and set them aside along with their cooking water.

Heat up a couple of tablespoons of EVOO in a pan, fry up garlic cloves along with anchovy fillets and dried chili pepper flakes for a couple of mins.
Add broccoli to the pan and stir fry them for about 5 mins, add a ladle of cooking water.
Transfer all into a food processor.
Blend them into a smooth cream, add some of the cooking water if necessary. The cream should have a homogeneous texture.

Cooking prawns:

shell them and use a toothpick to remove the black vein on the back, then rinse the clean prawns under cold running water and dry them.

Heat up a tablespoon of EVOO in a pan – or on a griddle –  add prawns. Make sure to cook them evenly on each side; it should take about 1 min for each side.

Serve the broccoli cream topped with seared prawns, a drizzle of EVOO and a pinch of freshly ground black pepper.


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