mezzomediBroccoli
Green and sulfurous note with a mild bitterness, richer when sautéed with garlic.
Broccoli is a cruciferous vegetable with tender green florets, flavorful with a subtle slight bitterness and a tender texture. In Mediterranean cuisine, it is consumed raw or cooked, pairing particularly well with olive oil, garlic, and lemon for simple and flavorful preparations.
Best pairings
Olive oil Classic88%A base for any Mediterranean dish; olive oil coats broccoli and enhances its roasted texture.
Garlic Classic86%Broccoli sautéed with garlic and chili, Italian style.
Extra virgin olive oil Classic84%Broccoli roasted in olive oil.
Red bell pepper Classic84%Red bell pepper and broccoli create a sweet-savory symphony, fundamental in Mediterranean cuisine.
Anchovy Classic82%Broccoli and melted anchovies, a Southern Italian pairing.
Chili pepper Classic82%Broccoli, garlic, and chili, Puglian orecchiette.
Lemon Classic80%Lemon brightens steamed or roasted broccoli.
Parmesan Classic80%Parmesan on roasted broccoli, umami and bitterness.
Pasta Classic80%Orecchiette with broccoli, a dish from Puglia.
Black olive Classic78%Black olives impart umami and salinity, creating a Mediterranean balance.
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FAQ
What goes with broccoli?
Broccoli pairs especially well with olive oil, garlic, extra virgin olive oil, red bell pepper and anchovy. A base for any Mediterranean dish; olive oil coats broccoli and enhances its roasted texture.
When is broccoli in season?
Best season: autumn, winter.
What can I substitute for broccoli?
If you don't have it, try: cauliflower, green bean, asparagus.