Broccoli And Olive Spread

1. 1

   Bring the water to boil in a large pan.

2. 2

   Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.

3. 3

   Cook the b with boiling water and the baking soda.

4. 4

   After 10 minutes, check the thickest stems.

5. 5

   If they aren't soft yet, let go for another 1 or 2 minute.

6. 6

   Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.

7. 7

   Do this in the sink to avoid spilling and splatter.

8. 8

   Let the b rest and get cold in the colander for 20 minutes.

9. 9

   Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.

10. 10

    Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.

11. 11

    Add the salt and pepper, more if you like.

12. 12

    Spoon the olives in, stir well,

13. 13

    transfer to a jar if not already done, screw the lid on. Store in the fridge.

14. 14

    When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.