Questo post è disponibile anche in: Italian
The recipe of the Cream of broccoli and speck is ideal to prepare a tasty and healthy dinner during the winter.
The cream of broccoli and speck is rigorously steaming and without the addition of cream with high percentage of fat at the end of cooking to keep the dish as healthy as possible.
In the recipe I added speck to make the dish tastier but you can also just use stale bread cut into cubes and roasted in a pan with your favorite herbs (I usually use salt and pepper) and a drop of oil.
INGREDIENTS FOR 4 PEOPLE OF THE CREAM OF BROCCOLI AND SPECK:
- 1 kg of broccoli
- 1 onion
- 3 potatoes
- 4 tablespoons of grated Parmesan cheese
- 100 g. of smoked speck cut into cubes
- extra virgin olive oil to taste
- cooking water to taste
- Salt to taste.
- pepper as needed.
First clean the vegetables, as for the broccoli remove the harder stems and then divide into florets and rinse well.
Now take the onion, cut it into slices and brown it over moderate heat for a few minutes in a pan together with a spoonful of oil, then set aside.
Peel the potatoes and cut them in pieces not too large, then put them to steam cook together with the broccoli and the browned onion, for about 8-12 minutes.
In the meantime, cook the speck in a pan without adding oil until it has browned and set aside.
Once the vegetables are cooked, remember not to throw away the cooking liquid (two ladles will be enough). Transfer the vegetables into a mixer, season with salt and pepper and start chopping them finely.
If the water is not enough, just heat some in a saucepan and then pour it into the broccoli puree.
Then pour the cooking water that you had set aside and continue to chop until you get a creamy consistency.
This is the time to add the grated Parmesan, mix well and proceed with the plating.
Finish by adding the cooked speck cubes to the cream, a drizzle of raw oil and, if you like, some bread cubes previously roasted in a pan with salt, pepper and a drop of oil.