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
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.

"Bella" Sun Dried Tomatoes Recipe Card


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