Broccoli pasta with fennel sausage, lemon & chilli flakes

For ➍

600 g broccoli, in florets & the stem in pieces

4 garlic cloves, crushed

2 fresh fennel sausages (about 250 g in total), skin removed

chilli flakes, to taste

400 g orecchiette pasta

1 lemon, juice & zest

3 tbs unsalted butter, cubed

50 g Parmigiano, grated + extra for garnish

Cook the broccoli in a large pan with plenty of salted water in 3 m until al dente. Remove the broccoli from the pan with a slotted spoon and let it cool. Save the cooking water for the pasta. Chop the broccoli into small pieces. Set aside.

Heat 2 tbs of olive oil in a large skillet or skillet over medium heat. Fry the garlic until it starts to change color and smell, about 2 m. Remove the garlic from the pan and fry the sausages in the oil. Break the sausage meat into pieces with a wooden spatula and season with chili flakes. Bake until sausage is cooked through, about 6-8 m.

Bring the broccoli water to the boil again and cook the pasta until almost al dente, about 9 m (set the timer 3 m shorter than indicated on the package).

Remove about 10 cl of cooking liquid from the pasta pan and pour over the sausage. Add the garlic and broccoli. Season with 1 ts of lemon juice and zest. Mash the broccoli with a potato masher.

Remove the pasta from the pan with a slotted spoon and mix with the broccoli. Add a generous splash of cooking liquid and cook the pasta for a few more m until most of the liquid has been absorbed and the pasta is cooked through. Now add the butter and stir until it melts. Season to taste with the Parmigiano.

Serve the pasta with more Parmigiano, lemon zest, olive oil and chilli flakes.

Orecchiette con cime di rapa (orecchiette with turnip tops)

For ➋ 

250 g orecchiette,

3 garlic cloves, sliced 

½ red chilli, sliced or 2 tsp red pepper flakes

5 anchovies*

200 g turnip tops (leaves teared from stems, chopped)**, or tenderstem broccoli

pecorino or toasted breadcrumbs (optional) 

alt:

150 g Italian sausage

fresh rosemary

white wine

Begin by making and cooking the orecchiette and cooking it in salted boiling water. If using dried pasta, add the shredded turnip tops and cook together. If not, cook the shredded turnip tops in oil in a pan.

Meanwhile, gently fry the garlic and chilli with the anchovies in a little of their oil until the has softened a little and the anchovies have dissolved.

Drain the pasta (reserve 1 tbs of the cooking water), then add the pasta and broccoli to the anchovy pan and toss a few m to coat the pasta evenly. If needed***, add 1 tbs of the cooking water.

Add some pecorino, or crumbled toasted breadcrumbs if wanted.

*or use meat from an Italian sausage instead. 

:: In a pan, add olive oil and sliced garlic in a cold pan.  Add the red pepper flakes and finely chopped fresh rosemary, then crumble the sausage meat. Turn on the heat and cook for 10 m.  Add the chopped turnip tops until soft and tender. Add a small glass of white wine.

Cook the orecchiette in boiling water for 8 m. Drain and add the orecchiette to the vegetables. Add some pecorino, or crumbled toasted breadcrumbs if wanted. ::

**or use tenderstem broccoli.

***when using fresh pasta

Gnocchi with cavolo nero & sausage

For ➍

2 salsicce or other pork sausages

3 tbs sunflower oil

1 tbs fennel seeds

500 g  gnocchi

800 g Italian stir-fry mix cavolo nero* 

Remove the skin from the sausages. Heat ⅓ of the oil in a frying pan and fry the sausage meat with the fennel seeds 3 m over medium heat until golden brown. While cooking, press the meat into pieces with a wooden spoon.

Meanwhile, heat the rest of the oil in a frying pan and fry the gnocchi 8 m. Over medium heat until golden yellow and done. Toss regularly.

Add the stir-fry vegetables to the sausage meat and fry for 7 m while stirring over high heat. 

Add the gnocchi, season with salt and pepper and serve.

*Or make a mix from cavolo nero cabbage, chestnut mushrooms, broccoli & scallion.

Turkey with broccoli & lemon

For ➍

600 g turkey or chicken fillet

800 g broccoli

1 lemon

2 garlic cloves

2 tbs sesame oil

salt & pepper

2 tbs parsley, freshly chopped

Cut the turkey breast into cubes or strips. 

Italian rösti with broccoli & meatballs

For ➍
2 cloves of garlic
2 tbs mild olive oil
1 tbs dried rosemary
750 g rösti
500 g broccoli
250 g cherry tomatoes
15 g fresh basil
250 g beef soup balls

Finely chop the garlic cloves. Heat the oil in a frying pan and fry the garlic and rosemary 1 m over low heat. Add the rösti, salt and pepper and bake for 15 m over medium to high heat. Toss regularly. 
Meanwhile, cut the broccoli into small florets, peel the stump and cut into small pieces. Halve the cherry tomatoes and finely chop the basil. Add the broccoli and balls and fry for 10 m. Toss regularly.
Remove the pan from the heat and add the tomatoes and basil. Season with pepper and salt if desired.

*Delicious with fresh green pesto.

Risotto with broccoli

For ➍-➏
20 cl well-seasoned chicken or vegetable stock, as needed
2 tbs extra virgin olive oil
75 g / 8 tbs minced onion
200 g / 24 tbs arborio or carnaroli rice
1 - 2 garlic cloves (to taste), green shoots removed, minced
freshly ground pepper to taste
10 cl dry white wine, (pinot grigio or sauvignon blanc)
500 g broccoli (2 good-size stalks), stems peeled &d cut in small dice, flowers thinly sliced*
8 tbs freshly grated Parmigiano cheese
2 tbs minced flat-leaf parsley

Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 m. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 8 tbs) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After 10 m, stir in the diced broccoli stems. Continue to add broth and stir the rice for another 5 m minutes*. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 m*. When the rice is tender all the way through but still chewy, it is done. 
Adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmigiano and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about ½ m, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

*Partially microwave the broccoli (about 5m for 500g) and add 10 m before ending cooking.

Read the tip on making a quick risotto.

Thai vegetables curry @ wok

For ➍
350 g broccoli & cauliflower
250 g green beans, broken
2 ts Thai curry powder (or curry paste)
40 cl coconut milk
180 g tofu, cubed
300 g rice
2 onions, diced

Boil rice.
Heat 2 tbs of olive oil in a wok. Bake tou for 1 m on high heat. Discard from wok.
Add 1 tbs of olive oil. Fry onions for 1 m.
Stir-fry broccoli,cauliflower and green beans for 2 m.
Add curry powder and coconut milk.
Lowerheat and cook vegetables for 6 m.
Add tofu.
Season. Serve with rice.

Salmon & broccoli puree

For ➍
4 salmon fillets, each 125g
2 tbs lemon juice
750 g broccoli
10 cl semi-skimmed milk
2 tbs olive oil
2 cloves garlic
1 scallion, in rings
2 tbs neutral oil

Rub the salmon fillets with salt, pepper and lemon juice. Let them stand for 10 m.
Divide the broccoli into florets. Cut the logs into slices.
Boil the broccoli in salted water for 4-6 m. Drain and puree the broccoli with the milk in a food processor or blender to a fine puree. Heat olive oil in a pan with a thick bottom and fry the garlic gently until fragrant. Stir the garlic in the broccoli puree. Reheat the puree well until it is slightly thicker. Add salt and pepper to taste and toss the spring onions in. *
Pat the fillets dry. Brush them lightly with oil. Fry the fillets in a hot frying pan (without additional oil) in 6-8 m.
Spoon the broccoli puree on 4 warmed plates with the fish.

*Alternatively, add 4-5 tbs olive oil to the broccoli. Add 4 tbs of garlic, finely cut, 6-8 shredded leaves of basil,  2 tbs roasted pine nuts, a turn of the pepper mill. Puree.

Eggs curry

For ➍
300 g brown rice
4 eggs
300 g broccoli florets
2 tbs sunflower oil
2½ tbs vadouvan
40 cl coconut milk
250 g cherry tomatoes, halved
15 g coriander

Bring a pot of water to boil, add the rice and eggs and cook for  8 m. Take the eggs out of the pan and cool under cold running water.
Drain the rice and cook with the lid on the pan for 5 m or according to instructions. Stand.
Meanwhile cut the broccoli florets. Heat the oil in a wok and fry the vadouvan for ½ m.
Add the broccoli and stir-fry for 1 m.
Add the coconut milk and bring to a boil. Leave on medium heat for 5 m.
Add the tomatoes and cook for 1 m. Season to taste with salt*.
Meanwhile peel the eggs and cut them in half. Put the eggs into the curry.
Serve with rice and coriander.

*Optional

Vadouvan is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where France colonial influence is still felt. This curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. The traditional Indian curry flavors of turmeric, cumin, curry leaves, and coriander are given a sophisticated French twist with the addition of grated shallots, and a special taste by fermenting the ingredients. Use this spice to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Hand blended from curry, curry leaves, white and toasted onion and garlic powders, brown mustard seeds, shallots (and kosher salt, sometimes omitted).

Noodles with marinated salmon @ wok in orange sauce

For ➍
200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander

Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.

Cauliflower couscous

For ➍
½ cauliflower
1 broccoli
1 onion , finely chopped
2 garlic cloves , finely chopped
4 tbs pistachios , finely chopped
2 ts Ras el hanout
salt & pepper
4 tbs raisins
zest of 1 lemon or preserved lemon, in fine strips
1 bunch flat leaf parsley, roughly chopped
olive oil

Chop the cauliflower, broccoli, onion and garlic in a food processor. Season with Ras el hanout, salt and pepper. Toast the pistachios in a non-stick pan . Mix the broccoli cauliflower couscous, raisins, pistachios , lemon zest and parsley in a bowl.
Finish with a dash of olive oil.

*Or toast the couscous briefly in a pan with a little olive oil.
Serve as a side-dish with lamb or pork tenderloin.

Shakshuka with kale & goat cheese

For ➍
6 cl olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale*
5 cloves garlic, sliced
1 ts ground cumin
1 ts chipotle powder (or dried red pepper)
900 g can whole peeled tomatoes, undrained
sea salt to taste
4 eggs
50 g goat cheese, crumbled
1 tbs parsley, chopped
1 tbs basil, chopped

Heat oil in a 20 cm cast-iron skillet over medium-high heat.
Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another m. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 m. Add a little water, if necessary: the mixture should have a sauce-like consistency.
When the tomato mixture has thickened slightly, stir in a dash of salt.
[Move to small individual skillets].
Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce**. Cover the skillet(s) and cook for 4–5 ms, depending on how runny you like your yolks.*** Remove from heat and finish with goat cheese and herbs.
Serve with buttered toast.

*use broccoli or cavalo nero instead. 
**or mix the eggs through the mixture instead of poaching the eggs.
***or cook the eggs longer on very low fire for 10-12 m. When in doubt about the freshness, or to avoid salmonella risk, cook on low fire for 20 m.

Shakshouka means 'mixture' in Arabic slang. [3] It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout. It is a staple of Egyptian, Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste. Some versions include salty cheeses.
It is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In Turkish cuisine, there is also şakşuka, which is more like a ratatouille. Shakshouka is also similar to Spanish pisto manchego, a traditional La Mancha dish from southeast Spain, usually also accompanied by a fried egg.
This fusion version is built around healthy kale (or borecole, derived from the Dutch 'boerenkool'), of the same cabbage range as broccoli.

Sea bass with porcini & cauliflower

For ➍
4 sea bass fillets with skin, each 200 g (or redfish or cod)
125 g dried porcini mushrooms
1 small cauliflower (or broccoli)
butter
olive oil
salt & pepper
1 slice smoked ham
1 chopped shallot
1 finely crushed clove of garlic
½ glass of dry white wine
2.5 dl fish stock
1.25 dl cream
thyme, bay

Soak the porcini mushrooms in water and let it drain thoroughly. Sauté the mushrooms in olive oil with the chopped shallot , garlic and chopped ham.
Deglaze with the white wine. Add the fish stock , thyme , bay leaves and cream. Reduce to half . Remove from the pan and keep warm.
Grind the cooked sauce in a blender. Press them through a fine sieve.*
Divide the cauliflower into florets. Boil briefly in water and cook them further in some butter. Season with salt and pepper.
Steam (or poach ) the sea bass fillets with the skin side down. Count about 10 m.**
Divide the porcini on 4 warm plates. Place the fish on top. Arrange the cauliflower florets around and spoon the sauce over the fish. Garnish with parsley, some dried rose berries and a cooked crayfish.

*Or serve the mushrooms without grinding.
**Or cook in the microwave: 1 m/100 g.

Broccoli @ wok

For ➍
600 g broccoli
1 onion
1 clove garlic
1 tbs olive oil
1 tbs freshly grated ginger
20 cl (vegetable or chicken) stock
2 tbs soy sauce
2 tbs rice vinegar or sherry vinegar
1 ts caster sugar
1 tbs sesame seeds

Clean the broccoli. Cut the stalks into small pieces and keep the florets. Peel the onion and cut into thin rings. Peel and chop the garlic. Grate the ginger.
In a wok, heat some olive oil. Add the garlic, onion and ginger. Stir for 30 s.*
Add the stalks of broccoli. Cook on high heat for 3 m.
Add the broccoli florets and cook for another 2 m.
Add the stock, soy sauce and vinegar. Adjust with salt and sugar. Cook 5 m to cook while stirring.
Put the contents  on a hot dish. Put the sesame seeds in the wok and let them yarn  for a few s and stir well.
Add the seeds to the broccoli and serve immediately. [Serve with ginger noodles.]

*Read tip on using ginger/ garlic in wok.

Sicilian broccoli

For ➋
500 g broccoli, sliced in long portions from stem to floret
3 cloves garlic, sliced
¼ ts hot red pepper
¼ ts salt
5 tbs olive oil or enough to coat

Steam broccoli in a steamer until bright green. Or cook for 10 m in microwave oven.
Remove from heat.
Transfer to shallow dish. Cover with olive oil. Add garlic, pepper and salt to taste.
Marinate in refrigerator overnight.
Serve as a cold side-dish or at room temperature with cold chicken or cold white fish.*

*Marinate chicken pieces in mix of lemon juice and single-flower honey. Bake in oven or in microwave. Eat cool or lukewarm.

A battlefield for centuries, between Greeks and Romans, between Christendom and Islam, between Christian emperors from Normans to Bourbons, Sicily stayed the poor island it always was, with peasants and fishermen turning to the local Mafia for dearly paid help to keep some of their produce as own food. The invaders brought vegetables and fruit, never before grown in Europe, and influenced the simple cooking. Broccoli seemed to have arrived on Sicily with the Romans.
Read more Sicilian recipes: an almost Sicilian salad, tartar of shrimps & artichokes, Sicilian swordfish, Sicilian olive sauce, spaghetti with tomatoes, capers & mint.

Bright frittata

For ➍-➏
100 g fresh or frozen broccoli florets
100 g fresh white mushrooms, sliced
50 g red bell pepper, diced
2 green onions, sliced thin, green tops included
1 tbs butter
100 g cooked ham, diced
8 large eggs
5 cl water
1 tbs cup Dijon mustard
¼ ts dried oregano
¼ ts dried basil
⅛ ts garlic powder
½ ts kosher salt
100 g cheddar cheese, finely-shredded

Preheat oven to 190°C. Spray a shallow casserole dish with vegetable oil.

Sauté broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful. Remove from heat and stir in ham. Let cool slightly.

In a large bowl, whisk together eggs, water, Dijon mustard, oregano, basil, garlic powder, and salt until well combined. Pour into prepared casserole dish. Sprinkle the sautéed vegetables and ham over the top of the eggs, then sprinkle with the cheddar cheese.

Bake, uncovered, for 25 to 30 m, until center is set.

Let rest for 5 m before cutting into wedges to serve.

Chicken with sea vegetables & noodles @ wok

For ➏
1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts

Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.

Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.

Soak noodles in a bowl with enough cold water to cover them for about 15 m.

In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.

Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.

Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.

Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.

Serve immediately with noodles.

*The arame must be soaked in water and will triple in volume. When using fresh sea vegetables, use the same amount as the expanded arame. It might be necessary to cook them.

Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.

Broccoli omelet

For ➊
100 g broccoli florets
2 eggs
20 g grated hard cheese (like pecorino*)
1 ts basil, chopped
1 ts butter
1 ts olive oil
salt & pepper

Boil broccoli in salted water for 10 m. Or cook for 2 m in microwave oven.

Beat the eggs in a bowl. Mix in cheese, basil, salt and pepper.

Add the broccoli and mix well.

Melt the butter in a frying pan. Add olive oil to prevent burning.

Add mixture and cook at low heat.

When almost done, fold the omelet and gently push out any liquid and bake until dry.

Serve with bread and a fresh fruity white wine*.

*Originally a Greek dish with kefalotyri cheese. Serve with a white spicy Moschofilero wine to stay in tune.

Duck's delight

For ➋
3 tbs peanut oil
2 duck chest fillets with skin, 150 g each
200 g green beans
300 g broccoli
1 Spanish pepper
½ clove of garlic
40 g cashew nuts
3 tbs light Japanese oyster sauce
3 tbs sesame oil
5 tbs dry white wine or sake*
salt & black pepper
3 ts thickener(**)
2 sprigs coriander

Heat peanut oil in wok. Braise chests with skin down for 4 m. Turn and bake for another 3 m.

Slice the chests thinly and put aside.

Clean and cut beans, broccoli and pepper.

Squeeze garlic over bowl.

Add oyster sauce, nuts, sesame oil, white wine* and sliced chests.

Add salt and black pepper.

Shred coriander.

Mix thickener with 1 tbs water.**

Heat 2 tbs of formerly used oil.

Add mixture and wok for 5 m.

Add thickener and cook for another m.**

Serve and garnish with coriander.

Serve with white rice, cucumber and green tea. Dry white wine optional.

*Optional.
**Optional. Cook for 1 additional m when not used.

Tilapia @ wok

For ➋
250 g tilapia filets
1 tbs lemon juice
1 ts chili powder
salt & freshly ground pepper
1 onion
1 clove of garlic
200 g carrots &/or broccoli
3 tomatoes
10 black olives
3 tbs olive oil

Cut the filets in cubes and sprinkle with lemon juice. Rub the fish with chili powder, salt and pepper.

Slice the onion, carrots and garlic thinly. Cut the tomatoes and olives in chunks.

Heat the olive oil in a wok and stir-fry the onion, garlic and carrots and/or broccoli 2-3 m.

Add the tilapia and stir-fry for 2 m. Add tomatoes, olives and 2 tbs of water. Simmer for 5 m.

Adjust taste with salt, pepper and lemon juice.

Decorate with shredded fresh mint leaves. Serve with pasta or couscous.