A combination that might seem risky: broccoli and tuna ROE. Do not worry: the sweetness of the broccoli is enhanced and made more interesting by the salinity of bottarga, a product of excellence of made in Italy, that comes from Sardegna. To make the velvety creamier are potatoes and a tablespoon of cream, wanting to substitute with whole milk. Is’ perfect for a winter evening, especially if accompanied by a few slices of good bread. And getting ready in a Flash.
Ingredients for 4 people:
- a great broccoli
- 3 medium potatoes
- parsley as required
- 2 spring onions
- half leek
- a stalk of celery
- salt to taste
- 100 ml of cream
- 4 Tablespoons extra virgin olive oil
- grated bottarga enough
Clean and make the Roman chopped broccoli, peel the potatoes and cut into cubes (the smaller will be the first pieces will cook the soup, so if you hurry regulatory accordingly), thinly slice the leek, celery and onion.
Put the oil in a saucepan, heat it and add leeks, onion and celery: fry until they become transparent and add the potatoes and the Roman broccoli.
Cover with vegetable broth, add salt and cook covered over medium heat until vegetables are tender. Mix all the mixer and put the cream in a pot: add 50 milliliters of cream, finely chopped parsley and adjust salt if necessary.
For the roe cream, put in a pan 50 milliliters of remaining cream, bring to a boil and add the grated bottarga, strictly to fire off. Stir well to mix everything.
Serve the Roman broccoli cream and potatoes with a tablespoon of sauce with bottarga and a little’ chopped parsley. Do not forget the homemade bread!!!