A huge library of photos has accumulated, it remains only to gather and start writing. In the plans for “2 months in Istria” a great post about fish and shellfish (everything is ready, photos and details), the other day we go to olive plantations. The olives have already faded and now tiny fruits are tied, it is very beautiful:) and in order not to disappear completely - a delicious vegetarian recipe from SmittenKitchen.Of course, instead of broccoli there can be cauliflower or zucchini squeezed from moisture or zucchini:
- 4-6 broccoli inflorescences (large)
- a small bunch of green onions
- 3 eggs
- 3-4 tbsp. grated Parmesan or pecorino
- 5 tbsp. gluten-free bob's redmill or flaxseed flour, pumpkin seed flour
- 1 clove of garlic (optional, can be replaced with dry)
- salt
- freshly ground black pepper
- butter
- olive oil
We wash the broccoli, separate the “inflorescences”, cut into small pieces, very thinly. In a frying pan, melt a little butter, pour 40 ml of water and a little broccoli, 3-4 minutes (with zucchini or young zucchini, this step can be skipped).
Let cool down a little. Add flour, egg, pecorino or parmesan, finely chopped garlic, green onions, salt and pepper. Bake pancakes (do not fry unscrupulously with smoke, namely bake over medium heat) in a preheated pan in olive oil/butter. Each side should be well browned.
We wash the broccoli, separate the “inflorescences”, cut into small pieces, very thinly. In a frying pan, melt a little butter, pour 40 ml of water and a little broccoli, 3-4 minutes (with zucchini or young zucchini, this step can be skipped).
Let cool down a little. Add flour, egg, pecorino or parmesan, finely chopped garlic, green onions, salt and pepper. Bake pancakes (do not fry unscrupulously with smoke, namely bake over medium heat) in a preheated pan in olive oil/butter. Each side should be well browned.
