- Broccolini (5 stalks)
- Aged jamón (to taste)
- Sun-dried black olives (to taste)
- Pumpkin seeds (1 tbsp)
- Quinoa (1 tbsp)
- Pine nuts (1 tbsp)
- Olive oil (1 tbsp)
- Butter (2 tbsp)
- Apple cider vinegar (1 tsp)
- Water (2-3 tbsp)
Heat a pan and prepare a mixture of olive oil, butter, and a splash of water.
Place the broccolini in the pan, add the apple cider vinegar, and cook over medium heat until the stems are tender yet still retain a slight crunch. Remove from the heat and stir in another tablespoon of butter, coating the broccolini evenly. Sprinkle with a mixture of pumpkin seeds, quinoa, and pine nuts.
To finish the dish, add pieces of aged jamón and sun-dried black olives for a rich depth of flavor and texture. Serve immediately and enjoy the harmonious blend of ingredients.
Heat a pan and prepare a mixture of olive oil, butter, and a splash of water.
Place the broccolini in the pan, add the apple cider vinegar, and cook over medium heat until the stems are tender yet still retain a slight crunch. Remove from the heat and stir in another tablespoon of butter, coating the broccolini evenly. Sprinkle with a mixture of pumpkin seeds, quinoa, and pine nuts.
To finish the dish, add pieces of aged jamón and sun-dried black olives for a rich depth of flavor and texture. Serve immediately and enjoy the harmonious blend of ingredients.
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