Broccoli And Olive Spread Food

OLIVE SPREAD

Steps:

• Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

CHARRED BROCCOLINI WITH OLIVES

Steps:

• Cut the florets off 2 bunches broccolini and cut the stems into 1 1/2-inch pieces. Toss both with 1 thinly sliced red onion, 1/4 cup halved kalamata olives, 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a large bowl. Transfer to a large sheet of heavy-duty foil; fold into a packet. Grill over medium-high heat, flipping once, until lightly charred, 8 minutes.

BROCCOLI AND OLIVE SPREAD

Steps:

• Bring the water to boil in a large pan.
• Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
• Cook the b with boiling water and the baking soda.
• After 10 minutes, check the thickest stems.
• If they aren't soft yet, let go for another 1 or 2 minute.
• Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
• Do this in the sink to avoid spilling and splatter.
• Let the b rest and get cold in the colander for 20 minutes.
• Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
• Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
• Add the salt and pepper, more if you like.
• Spoon the olives in, stir well,
• transfer to a jar if not already done, screw the lid on. Store in the fridge.
• When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

BROCCOLI WITH OLIVES

Steps:

• Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
• Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
• Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
• Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

BROCCOLI WITH BLACK OLIVES

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until tender.
• Add broccoli and olives; cook and stir 4 min. or until heated through. Remove from heat.
• Stir in grated topping.