Broccoletti - a tasty vegetable
When I first discovered the "Broccoletti" at the greengrocer's last year, I actually thought it was rabbit food. Broccoletti was just a stranger to me. Then I discovered, bought and sown the Broccoletti in the seed catalog of my English seed merchant. What can I tell you? Now I have a wonderful vegetable in the garden. Obviously easy to grow, because Broccoletti grows and thrives without gardening fuss. Now we went to harvesting and preparing. The first experience was not so pleasant, Broccoletti had a very tasty bitterness. Then I went around and learned that blanching takes the bitterness. So. Now I pick the leaves from bottom to top, so let continue growing up to the flower, then I cap the stem, but leave the plant still in the ground and hope for a new shoot, because I still lack the experience. In plenty of boiling water I blanch the leaves, frighten and cut the leaves and stems small. Onion, garlic in olive oil, smoked ham or streaky bacon are very good. Add the broccoletti, sprinkle with some stock and fry. Prepared so the vegetables taste simply as a side dish or as a topping for a quiche. I have also caramelized and mixed with other vegetables, e.g. with mushrooms, tomatoes - now I'm on the zucchini, that certainly fits. You can also mix the blanched vegetables and continue to use the classic spinach. XXX possibilities! To taste - when the bittering substances have been washed out by blanching, then Broccoletti tastes nutty, aromatic. It lacks the "earthy", the mangold and spinach have. If you discover Broccoletti at the greengrocer, it's worth trying. And should you have a garden - sowing is worth it!
