If I say green broccoli from Torbole, what will you answer?
I don’t know about you, but this precious vegetable makes me always think about a flower. A beautiful flower to be admired, yellow with some long dark-green leaves. A spring explosion in the middle of winter.
Yes, because the green broccoli from Torbole grows in the cold season thanks to the Garda Trentino winds (the Ora and the Pelèr) that mitigates the icy streams and make the climate mild in this strip of land. In this way, the green broccoli can get those organoleptic properties which are essential for our health.
You can eat everything of this precious excellence, nothing is left behind. The leaves are wonderfully rich in mineral salts and iron, and taste delicious if seasoned with a bit of POD Garda Trentino extra virgin olive oil (link), but also as the main ingredient of a tasty traditional dish like the strangolapreti.
And the flower? The central part of the green broccoli from Torbole is a wonderful light-yellow core with a sweet and delicate flavour. It’s almost a sacrilege if you blend it. But I did it, I should admit. Here you have a simple recipe that has won the affection of my guests. At the end you will find the recipe, which is also a perfect ouverture for a brunch or a quick lunch.
Slow Food Green Broccoli Festival
If you want to taste the green broccoli in all its aspects, you can’t miss the festival at the Torbole port, one of the most evocative places all over Lake Garda.
Slow Food has always supported and promoted the local excellences, and to enhance the green broccoli from Torbole this festival is dedicated to the tasting of some local broccoli dishes.
Don’t miss the chance to taste the “son of the wind” (this is the name given by Slow Food to the green broccoli from Torbole). If you can’t go, you could at least try this scrumptious recipe, the Garda Trentino taste is guaranteed!
GREEN BROCCOLI CREAM TARTS, PRESIDED OVER BY SLOW FOOD (recipe and pics by Isabelle Yrma Pace – A fiamma Dolce).
INGREDIENTS FOR THE GARDA EXTRA-VIRGIN OLIVE OIL SALTED PASTRY:
350gr spelt flour
A pinch of salt
170gr Garda extra virgin olive oil
3 organic yolks
In a bowl, blend the flour with the salt, in the middle add the yolks and drizzle the oil beating it with a fork. Knead with your hands until getting a smooth ball. Put in the fridge covered with some cling film and let it rest for about 30 mins.
FOR THE GREEN BROCCOLI CREAM
1 green broccoli from Torbole (only the flower, the leaves can be used for some appetizing strangolapreti!)
200gr ricotta cheese
1 egg
20gr Trentino grana cheese
salt and pepper
100gr Lagorai cheese (semi-soft cheese made with raw milk in the Lagorai cottages)
butter to taste
Dairy Trentino milk to taste
Clean the green broccoli (remove the leaves you will use for other savory recipes), and make it boil until soft (about 10 mins). Mash and blend it with ricotta cheese, add the egg, the grated grana cheese, salt and pepper.
Knead out the pastry (1cm) on a floured pastry board and cut it into the shape of your single molds. Butter the molds, put the pastry in, make some holes on the bottom with a fork and pour in the broccoli cream. With the pastry left, make some strips and place them crossing, as in the common tarts.
Bake for 20mins at 180°C in a pre-heated oven. Serve it with some excellent Marzemino wine!
