Capuliatu con i Broccoli (Vegan)

Fish Recipes & Side dishes for Lent
SERVES 4

The most simple dish, yet so tasty and that’s all to do with using the best quality ingredients. Our capuliatu is made from the finest Sicilian sundried tomatoes which have been naturally dried by the warmth of the sun. They are then lightly rehydrated and minced to a fine crumb, just the same as our Nonna’s recipe. Our capulitu is then marinated for months in a mix of superior quality organic Sicilian extra virgin oil, basil and a hint of garlic.

All you need to enhance and add flavour to vegetables, salads and used as a staple day to day condiment is this jar of capuliatu, ideal for those who follow a vegan way of life too, in the Sicilian way.

Method

Prepare the broccoli by cutting off the ends and washing well. Bring a pan of water to the boil and season with a pinch of salt and cook for 3-5 minutes until tender and drain.

Tip* You can use any of your favourite vegetables, this also works very well with green beans, spinach and boiled potatoes.

Plate up the broccoli and spoon over the capuliatu tomatoes making sure to use the extra virgin olive oil from the jar too. Season with a touch of sea salt if required, the capuliatu are naturally salty so be careful with adding too much salt.

Serve as a contorni (side dish) to your secondi piatti (main course) or as a main itself served with crusty bread.

Buon appetito!

Why not try another one of our delicious healthy recipes such as our Nonna’s Chilli Broccoli in Sugo (Vegan).

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