| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 1 |
|
Broccoli cut into florets |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Pine nuts; lightly toasted |
| 2 |
tb |
Raisins |
|
|
Saffron |
| 1 |
tb |
Vegetable stock |
|
|
Chilli |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Breadcrumbs |
| 500 |
g |
Cooked fusilli pasta |
INSTRUCTIONS
Steam or boil broccoli for four or five minutes until just cooked.
Plunge into iced water to protect colour. Drain.
Cook garlic in olive oil.
Pound garlic and oil until garlic is pulped.
Steep saffron strands in hot stock.
Crush broccoli and add in pine nuts, raisins, and chilli. Warm
through.
Add saffron and stock.
Brown breadcrumbs in olive oil.
Serve fusilli with the broccoli mixture topped with browned
breadcrumbs.
Serve immediately dish is cooked. If kept too long before serving,
broccoli will oxidise, look yellow and not taste wonderful.
Converted by MC_Buster.
Per serving: 92 Calories (kcal); 8g Total Fat; (73% calories from
fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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