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Cooking + Entertaining

Sandy broccoli: the recipe for a crispy and tasty side dish

Sandy broccoli: the recipe for a crispy and tasty side dish


Extra virgin olive oil

I sand broccoli I am a outline really tasty and simple, perfect to accompany any second course of meat or fish, a portion of basmati rice or any other cereal of your taste. They can be prepared in the pan in just a few minutes and the end result will win over young and old alike.

Easy to prepare, just blanch the broccoli florets in salted boiling water, leaving them anyway good soda and crunchy, then sauté in a pan with a drizzle of oil, the anchovies well drained from the preserving oil, the black olives and the breadcrumbs until golden brown and golden.

Tasty and fragrant, sandy broccoli is eaten at the same time warm both at room temperature, paired with your favorite dishes, paired with creamy cheese or used to top a savory pie, egg omelette or delicious chickpea porridge.

You can add more if you want dried tomatoesgrilled pine nuts, slivered almonds and the spices and aromatic herbs of your choice.

Find out how to prepare sandy broccoli by following the step-by-step procedure and tips. Also try sand cauliflower and sand squash.

How to prepare sandy broccoli

Wash the broccoli and remove the central core 1.

Divide the broccoli into florets 2.

Blanch them in lightly salted water for 4-5 minutes, or in any case until they are cooked but still firm 3. Drain them and keep them aside.

Pour oil into a large skillet 4.

Add the well-drained anchovies from the preserving oil 5.

Add the pitted olives cut into small pieces and heat 6.

Sprinkle the bottom of the pan with the breadcrumbs 7.

Turn up the heat and brown the breadcrumbs 8.

Add the broccoli florets and sauté for 1-2 minutes to flavor everything 9.

Serve the sandy broccoli hot or warm ten.


Sand broccoli can be stored for A few days in the refrigerator, in a special airtight container.

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