A creative creamy sauce made from broccoli stalks that should never ever be thrown away precisely because so many good things can be done with broccoli stalks, such as stuffing these bruschettas to munch on as a starter. They are only a bit tougher than broccoli florets to cook so they may take a few extra minutes to soften, however worthwhile.
Take a look here for more inspirational ideas: six-ways-with-broccoli-stalks
Serves 3-4, Preparation 10 mins, Cooking approx. 30 mins
- Broccoli Stalks, 2
- EVOO – Extra Virgin Olive Oil, 2-3 tablespoons
- Salt and black pepper, to taste
- a peeled clove of garlic
- Toasted Bread, 4 slices
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.
Heat a frying pan or a grill or even the oven to the maximum, put the bread slices to toast with a drop of oil on both sides, then rub them with a clove of garlic and stuff them with the creamy broccoli stems.
You can then customise them by adding Speck or cured ham, chilli flakes or simply a drizzle of oil on top.