A huge library of photos has accumulated — now it’s just a matter of gathering everything and starting to write. As part of the “2 Months in Istria,” there’s a big post about fish and shellfish in the works (everything is ready: photos and details). In a few days, we’re heading to the olive plantations. The olives have already finished blooming, and tiny fruits are starting to form — it’s incredibly beautiful! :) To stay connected in the meantime, here’s a delicious vegetarian recipe from smittenkitchen. Of course, instead of broccoli, you can use cauliflower or zucchini (just make sure to squeeze out any excess moisture).
- 4-6 broccoli florets (large)
- a small bunch of green onions
- 3 eggs
- 3-4 tbsp. grated Parmesan or Pecorino
- 5 tbsp. gluten-free flour (e.g., Bob’s Red Mill), flaxseed flour, or pumpkin seed flour
- 1 clove of garlic (optional, can be replaced with dry)
- salt
- freshly ground black pepper
- butter
- olive oil
Wash the broccoli, separate the florets, and cut them into very small, thin pieces. In a frying pan, melt a little butter, add 40 ml of water, and cook the broccoli for 3–4 minutes (if using zucchini or young zucchini, you can skip this step). Let the broccoli cool slightly. Then, mix in the flour, eggs, Pecorino or Parmesan, finely chopped garlic, green onions, salt, and pepper.
Cook the pancakes in a preheated pan with olive oil or butter. Be sure to bake them over medium heat rather than frying them at a high temperature to avoid burning. Each side should be well browned and cooked through.
Wash the broccoli, separate the florets, and cut them into very small, thin pieces. In a frying pan, melt a little butter, add 40 ml of water, and cook the broccoli for 3–4 minutes (if using zucchini or young zucchini, you can skip this step). Let the broccoli cool slightly. Then, mix in the flour, eggs, Pecorino or Parmesan, finely chopped garlic, green onions, salt, and pepper.
Cook the pancakes in a preheated pan with olive oil or butter. Be sure to bake them over medium heat rather than frying them at a high temperature to avoid burning. Each side should be well browned and cooked through.
