Cabbage Broccoli Taggiasca olives Carrots Garlic cloves Salt to taste Chili pepper to taste
800 g 500 g 150 g 2 2 enough enough
The Taggiasca olive, with its aromatic flavour, fruity and harmonious, is consumed on its own or as an ingredient in many recipes. It is particularly used in meat and fish stews or vegetable side dishes. Another typical use is in local pasta dishes, where the olive becomes the leading flavour in the sauce, or with fish, combined with the famous Ligurian Trenette pasta.
Clean well and wash the broccoli, the cabbage and the carrots, meanwhile, bring a pan of water to the boil. Boil the vegetables 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, add the garlic, and fry on a low flame. When the garlic is golden, place the broccoli and the Taggiasca Olives in the pan adding the chilli and cook for 5/7 minutes, stirring them often, salt just before the end of cooking.
Take the cabbage leaves and spread them over a chopping board, put the broccoli inside with the Taggiasca Olives and form parcels.
Serve the parcels and garnish with some olives and cut carrots, adding a drizzle of extra virgin olive oil.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......