Posts Tagged ‘Florence’

Vanessa wrote a comment/response yesterday to the post: Pinzimonio–olive oil dip.

“What could be better than the best olive oil served with vegetables? The Italians have really got it right.”

…which prompts me to share a simple story (and recipe)  recounted in my cookbook--Delicious Dishes for Diabetics.

Many years ago I had lunch in a tiny worker’s café in the centre of Florence only open at midday. I watched the owner put down a plate of steaming broccoli–that was all there was on the plate–in front of a burly Italian and place a large jug of olive oil and salt & pepper beside it.

The man poured on the oil, seasoned the irresistible plateful and began to eat.

That’s simple eating.

Of course, he may have had a veal chop after I left!

500 g/18 oz broccoli–stems stripped of rough outer layer and cut into bite-size pieces, florets cut


BBBS--Before Being Bite-Sized!

olive oil

salt pepper

lemon quarters

  • Steam the broccoli until tender, but careful not to overcook it–the colour dulls.
  • Test from time to time with the end of a sharp knife.
  • Transfer to a serving bowl and pour over the oil–be generous.
  • Season to taste and mix carefully.
  • Serve with a small jug of olive oil for those who are never satisfied–and some lemon quarters.

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