Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados com azeite crocante)
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil with crunchy nuts and seeds, ideal for a tasty and nutritious side dish.
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Ingredients
1/2 cup (tea) of olive oil
3 tablespoons of toasted unsalted cashew nuts
2 tablespoons of sunflower seeds
1 teaspoon of coriander seeds
1/2 teaspoon of red pepper flakes
3 sprigs of rosemary
1/2 teaspoon of salt
3 cloves of garlic
1/2 Japanese pumpkin (about 500g)
1/2 bunch of broccoli (about 12 sprigs)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons of toasted unsalted cashew nuts
2 tablespoons of sunflower seeds
1 teaspoon of coriander seeds
1/2 teaspoon of red pepper flakes
3 sprigs of rosemary
1/2 teaspoon of salt
3 cloves of garlic
1/2 Japanese pumpkin (about 500g)
1/2 bunch of broccoli (about 12 sprigs)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
You can find all fresh produce, nuts, and seeds at local grocery stores, markets, or greengrocers. If fresh rosemary is unavailable, dried rosemary is a suitable substitute, though use it sparingly.
Preparation method
- Prepare the garlic by peeling and slicing it thinly.
- Remove the leaves from the rosemary sprigs and coarsely chop the cashews.
- In a small pan, add the olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt.
- Cook over low heat for approximately 4 minutes, stirring occasionally.
- Add the garlic slices and mix for another 1 minute to release the aroma.
- Turn off the heat and keep stirring so the garlic browns slightly with the residual heat without burning, preventing the preparation from becoming bitter.
- Place the mixture in a bowl and set aside while preparing the vegetables.
- Cut the broccoli into florets, keeping about 10 cm of the stem.
- Divide larger sprigs into halves or quarters lengthwise to ensure uniform cooking.
- Wash the broccoli under running water and dry well to ensure they grill properly.
- Clean the pumpkin skin well with a scrub brush under running water.
- Remove the seeds using a spoon.
- Cut the pumpkin into 1 cm thick half-moon slices.
- Heat a large non-stick frying pan over medium heat.
- Add a drizzle of olive oil and add the broccoli, seasoning with a pinch of salt.
- Let it brown for about 6 minutes, stirring occasionally until toasted.
- Transfer the broccoli to a serving dish and keep the pan on the heat.
- Add 1 teaspoon of olive oil and place the pumpkin slices side by side.
- Season with salt and grill for about 3 minutes on each side until slightly tender.
- Combine the grilled pumpkin with the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch.
- Finish by drizzling the vegetables with the previously prepared crunchy olive oil and serve immediately.
Observations
This recipe balances the tender texture of grilled vegetables with the crunch of an infused olive oil, packed with spices and nuts. It is a practical option to elevate the flavor of vegetables in a simple and refined way.
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