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Cream of broccoli and potato bottarga

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!!!

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10 comments

Marina 15 November 2015 at 18:39

often I prepare the cream with Roman broccoli and potatoes but add the bottarga (I like crazy)It is a brilliant idea. To try.

Reply
Ada Parisi 15 November 2015 at 18:57

Hello Marina! I also love the roe (my partner's Sardinian home and never fails) and its flavor compensates well the sweetness of broccoli, I'm glad you like the idea. And thanks for stopping by! ADA

Reply
Laura Anna Floris 7 January 2014 at 00:50

Hi Ada
I am made intrigued by this unusual combination cross-over between regions, and encouraged by Luca tips I tried it…a resounding success! I did not expect.
I recommend it to absolutely all the curious-greedy-bungling in the kitchen like me.
a hug
laura and antonello

Reply
Sicilians creative in the kitchen 7 January 2014 at 11:21

Hello Anna Laura, Welcome! For once then Luke advised well 🙂 !!! Indeed, it seems a bold combination, but it works. Certain, you have to love both broccoli is the bottarga, But if you like…. A dear greeting and a hug, ADA

Reply
Maurizia Le Ricette del Pozzo Bianco January 2, 2014 at 17:51

More and more good! ….. Also in 2014!
Naerishia

Reply
Sicilians creative in the kitchen January 2, 2014 at 17:54

Mauriziaaaa!!! But you're too kind! A big hug!ADA

Reply
Marina January 2, 2014 at 14:26

but delicious dish!! It has a comforting and inviting!! And the flavor must be supremely!!! Best wishes for a great year!!! Marina

Reply
Sicilians creative in the kitchen January 2, 2014 at 14:53

Hello Marina, Thanks! Is’ a light cream but without sacrificing taste. I wish to you and the people you love a great year, filled with interesting things and vibrancy! A hug, ADA

Reply
Ilaria January 2, 2014 at 14:02

The creams and velvety are always welcome in winter. The practically I eat every night and since I always like to change your proposal will end definitely on our table.
Good 2014!!

Reply
Sicilians creative in the kitchen January 2, 2014 at 14:19

Hi Alex, I also love the vegetable creams, which among other things you can do with whatever changing every day… Happy new year to you! ADA

Reply

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