1. Bring the water to boil in a large pan. 2. Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup. 3. Cook the b with boiling water and the baking soda. 4. After 10 minutes, check the thickest stems. 5. If they aren't soft yet, let go for another 1 or 2 minute. 6. Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables. 7. Do this in the sink to avoid spilling and splatter. 8. Let the b rest and get cold in the colander for 20 minutes. 9. Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl. 10. Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture. 11. Add the salt and pepper, more if you like. 12. Spoon the olives in, stir well, 13. transfer to a jar if not already done, screw the lid on. Store in the fridge. 14. When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
