Insalata Di Broccoletti Recipe
Ingredients
| Broccoli, large bunch 1 | ||
| Olive oil | 4 Ounce | |
| Red wine vinegar | 4 Ounce | |
| Basil | 1 Teaspoon | |
| Oregano Pinch | ||
| Thyme Pinch | ||
| Tarragon Pinch | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Leave broccoli spears whole and cut deeply across the bottoms of the stems.
Place upright in a pot and add 275 cm of water, then bring to a boil and cover.
Cook for 10 minutes or until broccoli begins to change color.
Remove, slice in half lengthwise, and place on heated serving platter.
Mix together all remaining ingredients and pour over the broccoli, turning until well coated.
Serve at once or place in the refrigerator for 2 hours and serve chilled.
Place upright in a pot and add 275 cm of water, then bring to a boil and cover.
Cook for 10 minutes or until broccoli begins to change color.
Remove, slice in half lengthwise, and place on heated serving platter.
Mix together all remaining ingredients and pour over the broccoli, turning until well coated.
Serve at once or place in the refrigerator for 2 hours and serve chilled.
Chef
