Broccoli Pitted Leccino Olives Stale bread Garlic Olive oil to taste Salt to taste Chilli pepper to taste
800 g 200 g 200 g 2 cloves Enough Enough Enough
Leccino olives have a spicy and slightly aromatic flavour and are most frequently used as snacks or in appetisers of cheese and cured meats. They are used to flavour dishes of both meat and fish. Another use is in the dish, with potatoes, peppers, aubergine and tomatoes.
Clean well and wash the broccoli, meanwhile bring a pan of water to the boil. Boil the broccoli for about 12/18 minutes after the water has boiled again. Drain the broccoli and remove any excess water then place in a dish.
Heat the extra virgin olive oil, place the finely chopped garlic, the chilli pepper in a frying pan on a low flame, and add the Leccino olives.
When the garlic is golden, place the broccoli in the pan and cook for 5/7 minutes, stirring them often, salt just before the end of cooking. Serve.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......