Region: International
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy
My friend Martha Rose Shulman, author of Mediterranean Light andLO.jpg)
many other cookbooks, always serves these delicious tidbits at her parties. They get gobbled up and everyone loves them. I finally asked her for the recipe since my children were some of those gobblers.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings
Preparation Time: 12 hours
3 or 4 broccoli stems
1/2 teaspoon salt
1 large garlic clove, very finely chopped or pressed
1 tablespoon white wine vinegar
2 tablespoons extra -virgin olive oil (or use equal parts oil and vinegar)
1. Peel the broccoli stems and cut into 1/16- to 1/8-inch-thick slices. In a medium-size bowl, toss the stems with the salt. Transfer to a jar, cover tightly, and refrigerate overnight.
2. In the morning, pour off all of the water that has accumulated in the jar through a strainer. Place the sliced stems in a bowl and toss with the garlic, vinegar, and oil. Transfer back to a jar and refrigerate for several hours. Serve at room temperature. These keep for a week or more, but the color will fade.
Posted: 09/16/2008