Broccoli stems with lardo & fresh coriander seeds from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty (page 32) by Mads Refslund and Tama Matsuoka Wong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto for lardo.

  • mjes on April 07, 2017

    As I have Lardo Iberico to use up, I tried this recipe although the green coriander was not available - spring has been cold and the farmer's market doesn't open until June. So I went with store-bought cilantro for the stems and leaves, standard coriander seeds, and used the blossoms only in my imagination. Other than slightly overcooking the broccoli stems, I loved the result. I definitely will make this dish again - especially in late summer when I can have let some coriander bolt. I've found a recipe for pickled green coriander (cilantro) seeds that would make this recipe a bit less seasonal.

  • mjes on April 03, 2017

    Other uses for broccoli scraps (pg 35) 1. Chili Stir-fry (broccoli coins, garlic, chili oil) 2. Shave and eat raw 3. Cream of broccoli soup (onion scraps, flour, butter, broccoli scraps . . .)

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