broccoli three ways

I sat at my desk (the kitchen table) for a long time contemplating what I have to say about broccoli. And then I thought, "I don't have to say anything that people don't already know. It's rich in fiber, Vitamin A and K, has detoxifying powers and absorbs flavor in its florets."
"Plus 'broccoli' is Italian."-Manu.

Here I'm divulging three ways I love to eat my broccoli that go way beyond (boring) steaming. First is a super simple broccoli pasta that Italians make all the time, especially in the winter when broccoli is in season.

Super Fast Broccoli Pasta

1/2 pound short pasta (penne, fusilli, farfalle, etc.)

1 medium crown broccoli florets

1 tablespoon olive oil

salt

pepper

Chop your broccoli florets. Bring a large pot of salted water to a boil and drop in the broccoli. Let it cook for about five minutes, then add the pasta to the water. Allow the broccoli and the pasta to cook together, and strain. Immediately place the broccoli and pasta in a bowl and drizzle with the olive oil and add pepper to taste. 

A frittata is the perfect lunch or dinner when you have nothing else in the house to make. It's satisfying and really fast to throw together!

Broccoli Frittata

1/2 cup broccoli florets

2 eggs

1 tablespoon milk

a good pinch salt and pepper

1 teaspoon olive oil

sprinkling of grated parmigiano (or any grated) cheese

Steam the broccoli. Beat the eggs and milk with the salt and pepper. Heat the olive oil in a skillet over medium heat, add the broccoli and saute for two minutes. Pour in the eggs, do not stir. Sprinkle the cheese on top. Place under the broiler for two minutes or until egg is set. Serve with crusty bread. 

Marinated Broccoli Stems (crazy, I know, but trust me, they're so good)
broccoli stems
water
1/2 teaspoon salt
Peel and slice the stems into thin rounds. Place in a jar with the water and salt. Shake and put in the refrigerator overnight. Pour out the water the next day and toss them with garlic, olive oil, vinegar and some red pepper flakes and serve. 

Now, go forth into the world with your broccoli and have a blast! 

P.S. To everyone who has been buying the e-cookbook, THANK YOU and if you have any feedback about it, I'd love to know! Email me at marissabognanno@gmail.com!