Broccolo Padovano

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

BASIC COOKING

Remove the leaves that make up the clump, wash them and, with a small knife, separate the hardest central crust. Divide the center coast in half (in length) and cut it into cubes. Bring water to a boil with a little salt. Throw the 'diced' and after 5 min the leaves. Total cooking for 15 minutes. Drain and sauté in a pan with garlic, olive oil and possibly chilli pepper or other

BROCCOLI BRISEE

INGREDIENTS: 600 g of Paduan broccoli, 1 egg, 150 g soft wheat flour, 75 g butter, ½ cup water, 1 pinch of salt.

PROCEDURE: Quickly knead the flour with the soft butter cut into slices, add a pinch of salt and pour in the water, a little at a time, to obtain a dough that is not too soft, wrap in a towel and let it rest in the fridge for ½ hour. Prepare the Paduan broccoli as indicated in the basic recipe. Add 1 whole egg and mix. Roll out the dough and line a greased and floured baking mold. Fill with broccoli. Bake at 170 degrees for

PADOVANO BROCCOLO WITH BARLEY

INGREDIENTS: 300 g Paduan broccoli, 100 g barley, 1 carrot, 2 celery ribs, 1 onion, 1 clove of garlic, a liter and a half cold water, 3 tablespoons olive oil, chilli pepper, salt.

PROCEDURE: Make a “sauté” with onion, celery, carrot, garlic, chilli pepper. Add the thinly sliced broccoli leaves. Add the barley, cold water and salt. Cook for about 1 hour on low heat.

BASTARD ROLL

INGREDIENTS: 600 g Paduan broccoli, 300 g pumpkin, 50 g grated parmesan, sage, rosemary, garlic, 3 tablespoons extra virgin olive oil, 200 g flour, 2 whole eggs, salt.

PROCEDURE: Work the flour with the 2 eggs and a pinch of salt, roll out the thin sheet and obtain two lasagna of the same size. Prepare broccoli as indicated in the basic recipe. Cut the pumpkin into cubes and sauté it in oil with finely chopped sage, rosemary and garlic and salt. On the first lasagna, distribute half of the prepared broccoli then, on top, a few spoonfuls of pumpkin and a little bit of Parmesan cheese. Also place the second lasagna on top and repeat the layers of broccoli, pumpkin and some Parmesan cheese. Roll the dough, carefully closing the filling (as you do for strudel). Wrap in a cotton cloth, tie the ends and the center with twine. Cook in boiling salted water for 30 minutes. Remove the roll from the towel, slice it and place the slices in the baking tray. Season by distributing the remaining pumpkin with pieces of butter and Parmesan cheese. Bake at 170 degrees for

BROCCOLI WITH CRUNCHY WAFFLES

INGREDIENTS: 600 g Paduan broccoli, 60 g grated Parmesan cheese.

PROCEDURE: Prepare broccoli as indicated in the basic recipe. For 4 waffles: heat a non-stick pan, distribute 15 grams of parmesan that will melt immediately, remove the pan from the heat and with a wooden scoop, remove the waffle. Repeat the same thing to get the others.