I had never had so many expectations for a dish of broccoli: when I finally sat down at the table in Tatema (Madrid) I still had some doubts.
Not that it wouldn't be good, but whether so much expectation with the fried broccoli from the restaurant in question was going to be justified.
Well: it's not just that he was;
The thing is that this portion marked a before and after in my criteria when it came to cooking said vegetable.
I am not here to replicate the recipe, to understand my words it is better to go to Argumosa Street (and order the entire portion, which half tastes like little).
What I do want is to share the conclusions I drew from that dish, which are useful to apply at home.
First, fried broccoli is a success.
Fried with very hot oil, for just a couple of minutes, so that it remains firm on the inside and crispy on the outside: something wonderful about that bite was the juiciness and moisture it contained.
Once fried, it seemed as if it had been impregnated with a sweet and sour syrup that, thanks to the heat and its structure, soaked the florets.
The flaked cured cheese gave it a somewhat bitter touch that contrasted very well with the sweetness of the vinaigrette.
With all this internalized, I have decided to prepare my version at home.
Instead of sesame, I used peanuts, which I mixed with Gruyere cheese chopped into pieces.
The dressing based on rice vinegar, honey, five Chinese spices – anise, cinnamon, fennel, cloves and Sichuan pepper – and cayenne powder is the essential part of the recipe.
Once learned, it can be used with baked, steamed, or even microwaved broccoli or cauliflower.
Time:
15 minutes
Difficulty:
Frying carefully and cleanly
Ingredients
For 2 persons
1/2 broccoli or cauliflower
Neutral oil for frying
6 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Chinese five-spice mix
½ tablespoon ground cayenne (or to taste)
70 g fried peanuts
30 g Gruyere cheese
Salt
Instructions
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