Burnt shallot and crispy brocc orecchiette from In Praise of Veg: A Modern Kitchen Companion (page 290) by Alice Zaslavsky

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • Astrid5555 on February 09, 2024

    Love that this recipe uses the whole broccoli including the stem. Grating the broccoli was a labor of love but this was due to my not so sharp grater leaving me with big chunks of broccoli which I then had to cut by hand. Apart from the very simple to make and also very tasty.

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