Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 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
INSTRUCTIONS
- 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).
- 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.
- 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.
- 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.
