Despite the unimaginative name, this is one of my favorite vegetable dishes so far this year, and it came about mostly by accident...
I had a voice-over session for Bento Expo in Tokyo, and I always like to stop by a depachika for groceries in Shinjuku on my way home. One of the great things about shopping late in the day is that there are often good deals to be had, and sure enough, they were having a two-for-one sale on broccoli and snap peas.
Around the same time, my wife was grocery shopping at our local market, and she also found a great deal on broccoli... and snap peas. Back at home, we had a good laugh, and I got to be the one to figure out how to fit the surplus of veggies into the fridge while she whipped something up with the stuff that didn't fit. The list?
- 1 head of broccoli
- 1 bag of snap peas
- 1 mostly empty carton of sliced ham
The vegetables are lightly blanched in well-salted water (which makes them perfectly delicious on their own), then some garlic gets sautéed in a generous amount of olive oil. Next, the ham goes in and gets browned before the broccoli and snap peas get tossed in. Then the whole thing is dusted in copious amounts of Pecorino Romano.
Units
Ingredients
- 450 grams broccoli 1 head, florets separated and stem peeled and cut into sticks
- 100 grams snap peas trimmed
- 2 tablespoons olive oil
- 9 grams garlic minced
- 100 grams ham chopped
- Black pepper to taste
- Pecorino Romano cheese to taste
Instructions
- Bring a large pot of well-salted water to a boil (it should be saltier than soup, but not as salty as the ocean) and add the broccoli.
- Boil the broccoli for about a minute and a half. Add the snap peas and give them 30 seconds before draining the veggies.
- Add the olive oil and garlic to a frying pan over medium heat and fry until it's fragrant but not yet browned.
- Add the ham, and stir-fry until the ham starts to brown around the edges.
- Add the drained broccoli and snap peas, season with black pepper, and toss to distribute everything evenly.
- Plate the vegetables and then grate a generous helping of Pecorino Romano cheese on top.
Comments
No Comments