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lili@delightfulpalate.net

Avocado- Long cooked Broccoli Fett’unta with Blasamic Garlic Honey

Avocado- Long cooked Broccoli Fett’unta with Blasamic Garlic Honey

Discover the 13 health benefits from avocado at Health and Fitness shop http://bit.ly/2dnAFwj

Avocado- Long cooked Broccoli Fett’unta with Delightful Palate’s Blasamic Garlic Honey

  • 12-15 pieces
  • 1 loaf good quality bakery bread
  • 1 or 2 whole garlic cloves cut in half
  • 4-5 tbsp. olive oil from the pan of the Long cooked Broccoli
  • 4 tbsp. Delightful Palate’s Balsamic Garlic Honey
  • Coarse sea salt
  • 3 Avocados, sliced
  • Red pepper flakes
  • 1 cup or more of Long cooked Broccoli (recipes follow).

 

Slice your bread into 1 inch slices.  Grill or Broil the bread on each side. While hot, rub each slice on one side with the cut side of a garlic clove.  Drizzle the olive oil from the pan of Long cooked Broccoli over the slices and then layered the toasts with buttery avocado slices, doused them with Delightful Palate’s Balsamic Garlic Honey. Sprinkle sea salt and crushed red pepper flakes on top add a few pieces of the  long cooked broccoli on top of avocados.

Long Cooked Broccoli

Cooking Broccoli this way makes the broccoli tender, buttery and flavorful.

This can be served as a side dish, on top of a pizza, or ground into a pesto and served over pasta or crostini.

Serves 4-6

  • 2 ½ pounds broccoli
  • 1 large Spanish onion, thinly sliced in half moons
  • ½ cup thinly sliced garlic cloves
  • 1 dried arbol
  • 1 ½ cups extra virgin olive oil
  • 1 tablespoons sea salt
  • ½ teaspoon of ground black pepper

Trim off and discard the tough ends of broccoli. Cut off the heads and separate the heads into roughly 2-inch pieces. Peel the broccoli stems with a vegetable peeler or sharp knife, discard peelings and slice stems lengthwise into ½-inch – wide batonettes.

Combine onion, garlic chile, and ¼ cup olive oil in a large sauté pan over medium heat; season with salt and pepper and sauté until onion begins to soften, 4 to 5 minutes. Add broccoli stems and sauté for 2-3 minutes to soften them slightly. Add the broccoli heads and ¾ cup of remaining olive oil and cook for 2-3 minutes, stirring to prevent the broccoli from sticking to the pan add the remaining ½ cup olive oil. Stir occasionally, but not vigorously that the broccoli heads fall apart, until broccoli is very tender but still holding shape, 45 minutes to 1 hour. Taste for seasoning add more salt if needed. Carefully lift broccoli out of the olive oil and transfer it to a platter and serve. Reserve oil to make the dish a second time or use it to sauté or drizzle over vegetables.

Bon Appetit magazine and

Nancy sliverton Mozza Cookbook