A creative creamy sauce made from broccoli stems that should never ever be thrown away precisely because so many good things can be done with it, such as filling for bruschettas.

 

Serves 3-4, Preparation 10 mins, Cooking approx. 30 mins

  • Broccoli stems, 2
  • EVOO – Extra Virgin Olive Oil, 2-3 tablespoons
  • Salt and black pepper, to taste
  • a peeled clove of garlic
  • Toasted Bread, 4 slices

 

Method

Peel and trim the broccoli stalks into chunks. Boil them in salted water until soft.

Without discarding the cooking water, take them with a skimmer and pass them quickly under cold running water, throw them into a blender together with 2 tablespoons of extra virgin olive oil, a pinch of salt and pepper, some cooking water and start blending. If it turns out too thick, add more cooking water.

Toast the bread, then rub each side with garlic, add a drizzle of EVOO, spread the broccoli stems cream on top.

Customise them as you like by adding speck or cured ham, chilli flakes or simply a drizzle of EVOO on top.

 

 

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