1. Separate the flowerets from stalks of broccoli. Peel and split stalks lengthwise. In a large saucepan with plenty of boiling salted water add the broccoli stalks and cook until tender (do not let the water stop boiling). Add the flowerets and cook until tender. Drain under cold running water.
2. Make a purée with the broccoli in a blender or food processor. Season to taste and blend with melted butter. Stir cream or yogurt into the purée. Serve hot.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.