A vibrant broccoli and onion spread is pureed until smooth and served simply with a rustic loaf of bread.
Recipe from THE VEGETARIAN ITALIAN KITCHEN (New Holland Publishers, Australia)
A classic autumn comfort food that I love preparing with harvested vegetables from my garden. If you don’t believe this makes a difference, I recommend you give it a try. Vegetables grown without any pesticides have a mild taste and a delicate texture completely different to those sold in supermarkets. That is why even a simple cream like this is just great with the only addition being a high quality olive oil.
- 300 g 11 oz broccoli
- 2 onions 1 if large
- 2 potatoes
- 400 ml 14 fl oz water
- Sea salt to taste
- Extra virgin olive oil to
- White pepper to taste
- 2 slices rustic bread
- Clean the broccoli, removing the hardest parts, and cut into small pieces.
- Peel the onion and cut into chunks.
- Peel the potatoes and then cook all the vegetables in a large pot of salted water for about 30 minutes.
- When cooked, leave to cool and blend until the consistency is more or less creamy, according to taste. Put on the heat again for about 5 minutes.
- Season with a little olive oil and, if desired, white pepper.
- Serve immediately with rustic bread.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.