Cooking Index - Cooking Recipes & IdeasBroccoli With Sun-Dried Tomatoes, Olives & Feta Recipe - Cooking Index

Broccoli With Sun-Dried Tomatoes, Olives & Feta

Cuisine: Italian
Type: Vegetables
Serves: 6 people

Recipe Ingredients

3   Broccoli
1 tablespoon 15mlOil-cured olives - pitted & chopped
1 1/2 tablespoons 22mlScallion - finely sliced
1/4 cup 36g / 1.3ozGarlic - finely chopped
2 tablespoons 30mlRoasted red peppers - diced
1/2 cup 15g / 0.5ozSmall toasted croutons
1/3 cup 48g / 1.7ozFeta cheese
20   Garlic
  Vinaigrette
1/2 cup 118mlOlive oil
1 tablespoon 15mlBalsamic vinegar
1/2 teaspoon 2.5mlDijon mustard
1   Shallot - finely minced
2   Poached garlic - sieved
4 oz 113g"bella" sun-dried tomatoes in oil
  Salt and pepper

Recipe Instructions

Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 nutes until soft and just slightly golden. Strain out oil (reserve for another use - marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.

Meanwhile, bring a large pot (not aluminum) of cold water to a boil Cut the broccoli into medium florets. Have ready a large container of ice water. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes. (The water must remain hot so you may want to work in small batches). Immediately drain and transfer to the ice-water. Chill and drain.

Prepare vinaigrette. Toss broccoli with first five ingredients and the vinaigrette. Arrange on plates and garnish with poached garlic cloves and sprinkle with Feta.

Source:
"Bella" Sun Dried Tomatoes Recipe Card

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