- 450 g fresh spinach
- 350 g clean broccoli
- 250 g boiled borlotti
- extra virgin olive oil
To prepare the warm puree with spinach boil the broccoli in plenty of boiling salted water; Cook the spinach in a pan with a little hot oil and a pinch of salt. Cut the boiled broccoli, seared spinach and borlotti into a cutter, then mix the puree with a little olive oil, salt and pepper and, if you like, mix it with crispy wholemeal flour pans: as the puree is tasted warm before to serve it, warm it in a bain-marie, or in the microwave.
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