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
likewise
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.
