Like any love story, this one starts with fresh bread and good olive oil.
In my love story, my bread is fresh-baked at home, after waking up with the sun on a winter morning, when the house is quiet and I am itching to use my hands.
(said bread recipe can be found in video-format here).
In the spirit of keeping things simple, this recipe is more of a guideline. The most important thing here is that your ingredients are high-quality, so every bite is euphoric.
- Bread (fresh baked or store bought, I prefer a simple artisan bread over sourdough)
- Whole milk ricotta (do not get skim ricotta- there is no joy in it!)
- Broccoli stems (this is the perfect way to use up what you would usually throw away)
- Flaky salt, fresh pepper
- Bellemille olive oil
From here, the bread slice is your canvas. This recipe is technically a toast, but I rarely toast my bread if it is fresh. My father prefers a hearty crunch, so to each their own. (You can also enhance your experience by rubbing a clove of garlic on your slices).
I prefer spreading a thick layer of ricotta, while others may enjoy a light spread. This will also depend on your palette; there is no wrong choice.
Shave your broccoli stems with a vegetable peeler. The size of the shavings do not matter. Sprinkle generously with salt and pepper, and drizzle with a good dousing of Bellecento olive oil.
When I’m feeling extra hungry, I will add a jammy boiled or poached egg, and eat with a fork and knife. Sometimes I add green onions if I’m feeling zesty. Sometimes there are no broccoli stems, and I use arugula. The point of the kitchen is to use what you have. You should never feel constrained by a recipe.
