Broccoli Baked with Potatoes, Olives and Cosentino Capers

Servings: 4
Prep time: 30
Cooking time: 30
  • - 800 grams of broccoli
  • - 2 white potatoes
  • - 50 g of black olives
  • - 2 cloves of garlic
  • - 3 tablespoons of breadcrumbs
  • - 1 tablespoon capers
  • - 1 tablespoon chopped parsley
  • - ½ tablespoon of oregano
  • - Oil
  • - salt
  1. Boil the potatoes for about 20 minutes. Meanwhile reduce the broccoli into florets and cook in steam for about 10 minutes, leaving them quite crunchy (kept the cooking water).
  2. Saute the chopped garlic in a pan with 4 tablespoons of olive oil, then add the breadcrumbs, let it roast for 3-4 minutes before you remove it from the heat and season with oregano.
  3. Peel the potatoes and put them in a blender with the parsley, well desalted capers and chopped olives. Blend finely these ingredients adding water of the broccoli if necessary to obtain a thick sauce, check for salt.
  4. Arrange the broccoli in a pan covered with parchment paper and cover it with the sauce with olives, sprinkle with the toasted bread crumbs and baked in the oven at 200 ° C for 10 minutes slow.