Broccoli salad with EVO oil and anchovies
Ingredients:
Procedure:
Clean the Romanesco broccoli and separate the florets, keeping them uniform in size. Blanch them in lightly salted water and cool them in an ice bath to preserve their color and texture.
In a pan, melt the anchovies with extra virgin olive oil, garlic, and a touch of chili pepper until you obtain a savory, fragrant base. Toss the still-warm broccoli with the emulsion, then season with black pepper.
Plate the dish, finishing with anchovy fillets, a drizzle of extra virgin olive oil, and crispy bread or a decorative wafer.
Oil and Flavor: Perfect Pairings for Your Recipes
To complete the dish, a Tuscan PGI extra virgin olive oil is ideal, with its intense fruitiness and notes of artichoke, cut grass, and black pepper, perfect for enhancing the savory flavor of the anchovies and the vegetable character of the broccoli.
