briciole

insalata di broccoli

broccoli salad

[cliccare il link per andare alla versione in italiano]

Three weeks ago, on the table of Green Fire Farm at the Arcata farmers' market, there was a small basket with three broccoli heads labeled "first of the season." I put them all in my basket. I have a tried-and-true recipe for a broccoli salad that uses a miso and walnut dressing. But the broccoli heads I had in my hands asked for a lighter dressing and I complied. When vegetables are newly picked and grown with TLC, I like to prepare them simply so their flavor can shine.

As mentioned in an earlier post, vegetable star, super-healthy cavolo broccolo may one day decide to sue the Italian language for slander. In fact, calling someone broccolo is not a compliment: it means fool. According to my Italian dictionary, broccolo comes from brocco, which means stick; in times past, it meant shoot, sprout. Note that calling someone brocco is not a compliment either. A brocco is an incapable person, and also an inferior or worn-out horse. So, you can imagine what I thought the first time I heard the word bronco. And now, back to the broccoli salad.

Ingredients:

• broccoli
• olive oil of good quality
  
• balsamic vinegar (aceto balsamico) of good quality
  
• sea salt
• dry roasted hazelnuts (nocciole)

Wash and cut broccoli heads into florets. Halve large florets lengthwise to get bite-sized pieces. Peel the tough outer layer of the stalk(s), quarter if very thick, and cut crosswise into short lengths. Steam to desired softness. (I like both broccoli and cauliflower soft, but I know that not everybody shares my preference.) Remove from the steam basket and let cool in a salad bowl (insalatiera).

In a small jar, measure oilve oil, balsamic vinegar and salt to taste. (I like my vegetables with a lot of vinegar, another preference that I cannot assume everybody shares.) Screw on the lid and shake well. Distribute some of the vinaigrette on the broccoli and toss gently. Crush hazelnuts with mortar and pestle and sprinkle on top of the broccoli. Toss again. Serve with additional vinaigrette on the side.

Like the recently presented zucchine al pomodoro, this is a side dish that challenges my self-control.

This is my contribution to edition #290 of Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and hosted this week by Cinzia of Cindystar.

This post contains the roundup of the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

insalata di broccoli

or launch the insalata di broccoli audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

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Per i lettori italiani

Tre settimane fa, al banco di Green Fire Farm al farmers' market di Arcata c'era un cestino con del cavolo broccolo e un biglietto con su scritto "primo della stagione." L'ho comprato tutto. Ho una ricetta fidata per il cavolo broccolo che usa una salsina a base di miso e noci. Ma i broccoli che avevo in mano quel giorno chiedevano di essere conditi molto semplicemente e io ho ubbidito. Quando una verdura è fresca e coltivata con amore (qui si dice con TLC, tender loving care), mi piace prepararla semplicemente in modo da far risaltare il suo sapore naturale.

Ingredienti:

• broccoli freschi
• olio d'oliva di buona qualità
• aceto balsamico di buona qualità
• sale
• nocciole tostate

Lavare e tagliare i broccoli a cimette. Pelare il gambo, tagliarlo in quattro per lungo se molto grosso, poi tagliarlo a rondelle spesse. Cuocere al vapore fino a che i broccoli non siano teneri a seconda del vostro gusto. Togliere dal cestello e far raffreddare in un'insalatiera.

In un vasetto di vetro, misurate olio, aceto balsamico e sale a seconda del vostro gusto. (A me le verdure in insalata piacciono con molto aceto, una preferenza che non posso aspettarmi sia condivisa da tutti.) Avvitare il tappo e agitare bene. Distribuire parte della vinaigrette sui broccoli e mescolare delicatamente. Fare a pezzetti le nocciole con mortaio e pestello e spargerle sui broccoli. Mescolare di nuovo. Servire con il resto della vinaigrette a parte.

Come le zucchine al pomodoro che ho presentato di recente, questo contorno mette alla prova il mio auto-controllo.

Questo è il mio contributo all'edizione numero 290 di Weekend Herb Blogging, un evento creato da Kalyn di Kalyn's Kitchen, organizzato ora da Haalo di Cook (almost) Anything at Least Once e la cui versione italiana è organizzata da Brii di Briggis recept och ideer ed è ospitata questa settimana da Cinzia di Cindystar.

Questo post contiene il riepilogo dell'evento.

cibi salutari: cereali integrali e farine integrali

Healing Foods: whole grains and whole-grain flours

This month, I have the pleasure of hosting Healing Foods, a monthly event started in January 2010 by Siri of Cooking with Siri. Each month has a theme, which is chosen by the host. The theme I chose is whole grains and whole-grain flours.

Every month, Healing Foods aims at focusing on a food item or, as in this case, a group of food items, to highlight their health benefits. The event invites you to come up with healthy recipes.

Why did I choose whole grains and whole-grain flours as this month's theme? Because these food items are good and good for our health. Here's a more articulate answer from the Mayo Clinic site's page on whole grains:

All types of grains are good sources of complex carbohydrates, various vitamins and minerals, and are naturally low in fat. But grains that haven't been refined — called whole grains — are even better for you. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So whenever you can, choose whole grains over refined grains. [emphasis mine]

The whole article is an interesting reading. This page has a definition of whole grains and also a list of whole grains that may provide some inspiration.

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

How about trying a grain or a flour that you have never tasted before? Note that so-called pseudocereals (including amaranth buckwheat, and quinoa) are acceptable for the event. Make sure the grain or flour you are using is whole (for example, pearl barley is not a whole grain).

I will be glad to receive your contribution to the event. Here are the simple rules for participating:

• Prepare a savory or sweet vegetarian dish (eggs and dairy products are allowed) containing some whole grain or whole-grain flour as one of the main ingredients.
• Write a post about the dish on your blog between July 1st and 31st. Link from your post to this announcement and to the event page on Siri's blog. Feel free to download and use the logo above.
• Send an e-mail to simosite AT mac DOT com and include your name, blog name and blog address, a permanent link to your post and a photo (maximum width 400px). Please, include the words "Healing foods" in the email subject, so I can more easily retrieve the message in my inbox.
• You can contribute as many recipes as you wish to the event. Archived recipes are acceptable, but they need to be re-posted and linked to this announcement and to the event page on Siri's blog.
• If you do not have a blog, you can still participate by sending me your recipe with a picture at the email address indicated above.

Sometimes messages get lost in cyberspace, so if you don't receive an acknowledgment of your email or see a comment on your post, please contact me again by leaving a comment on this announcement.

I will publish a roundup of the event at the beginning of August. The entries received will participate in a random drawing for the giveaway kindly organised by Siri. As mentioned on the event page, two lucky winners will get the following award-winning books:

Cooking At Home With Pedatha

Awarded Best Vegetarian Cookbook in the World 2006, this book documents the culinary legacy of an illustrious Indian grandmother for posterity.

Sukham Ayu

Winner of Best Health & Nutrition Book in the World 2009 – Second Place, this beautiful book has been researched at KARE, an idyllic Ayurvedic research & rejeuvenation establishment near Pune.

Both books will be shipped wherever you live. Note: Siri and myself are not eligible for the random draw.

P.S. The photo I used for the logo shows hulless oats au naturel (on the left) and toasted (details in this post).