INSALATA DI BROCCOLI, PANE, OLIVE, CAPPERI E PARMIGIANO or SALAD WITH BREAD, OLIVES, CAPERS AND PARMESAN

brocchis2

I know I have mentioned this somewhere else but moving to Italy really enriched my way of cooking vegetables. I have been thinking about what has changed my cooking since I moved here and I can only say vegetables. There is such a difference between the vegetables you find in Sweden and those that you find here and I notice it even more nowadays when I go to Sweden; I have become picky and choosey in a scary sort of way actually, I do adapt but I miss my Italian vegetables. Not only is the quality better, there variety is so much wider here but I have to say that things have changed in Sweden since I moved out; now it’s is possible to find things that I could only dream about when I lived there. But this lack of vegetables that I approve of has the positive consequence that I cook more Swedish food when I am there in the summer with the whole family because even though the Swedish cuisine is not as rich as the Italian one, you do find many nice, tasty Swedish dishes. Why am I writing about this (oh oh, now I have the distinct feeling of writing exactly the type of food blog that Peter Wells doesn’t like!!)? Two reasons, one is because I’m posting a vegetable recipe today and the second is because I’m going up to Sweden for a week on Thursday. But I don’t plan to cook this time as I’m going alone! I’m going to meet Swedish food bloggers and as at least three of them are writing in English I will make a report. Because I’m planning to do a bit of blogging, I will sure eat a lot of cheese sandwiches when I’m there…




INSALATA DI BROCCOLI, PANE, OLIVE, CAPPERI E PARMIGIANO or SALAD WITH BREAD, OLIVES, CAPERS AND PARMESAN

Broccoli florets
Slices of bread
Olives
Capers
Parmesan cheese
Lemon juice
Salt
Pepper
Olive oil

– Steam the broccoli and while it is being steamed you whisk some lemon juice, salt and pepper together before you add the olive oil.
– When the broccoli is steamed al dente, you put it in a bowl and add the vinaigrette while it’s still warm. Leave it to cool.
– Cut the slices of bread into cubes and fry these in some olive oil in a skillet.
– Add olives, capers, bread and parmesan cheese that you cut into scales with a potato peeler to the broccoli and toss it quickly before serving.

broccoli sallad

L