2 bunches of broccoli
4 tomatoes
1/2 cup of pickled onion
Sauce:
1/4 cup of vinegar
1/2 cup of ketchup
1/4 cup of water
4 tablespoons of olive oil
Salt to taste
2 bunches of broccoli
4 tomatoes
1/2 cup of pickled onion
Sauce:
1/4 cup of vinegar
1/2 cup of ketchup
1/4 cup of water
4 tablespoons of olive oil
Salt to taste
Separate the florets from the broccoli bunches and blanch them quickly
Place on a serving plate and garnish with tomatoes and pickled onion
Serve with the sauce: for the sauce, mix all ingredients well and serve alongside
Serves 12 portions.
