• 500 gr of broccoli
  • a can of chickpeas or 200 gr of pre-cooked chickpeas
  • 1 burrata
  • 4/5 sun dried tomatoes
  • 6/7 anchovies
  • olive oil
  • salt and pepper

Author of this recipe

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An extremely beautiful region with a great culinary tradition based on authentic flavours of raw materials. The land of sun, art, nature and hospitality. Embraced by two seas with breathtaking views; crossed by ravines and vineyards that alternate with large expanses of olive trees, stone churches, medieval castles and cathedrals give it a magical atmosphere that encompasses centuries of history.

A veggie trip around Italy
by Silvia Censi
This is a journey through the various Italian regions to discover the typical vegetables and looking for new ways to cook them. Through the regions of Italy we will try to find out what the excellence of the territory and use them to create "veggie" recipes from the traditional aftertaste. To memorize the specialties of our country, region by region. A traveling book with a focus on seasonal products.


Total votes: 624


Cook the broccoli in salted water.
Meanwhile, pour in a pan three tablespoons of olive oil, three anchovies and stir until they are dissolved.
Drain the broccoli, pour in a pan and bake for a few minutes combining chickpeas.
Add the dried tomatoes into strips, chopped burrata and the remaining chopped anchovies.
Serve with freshly ground pepper and some drops of olive oil, bring to taste with salt and pepper.

Tips from the author

We decided to choose broccoli to pay tribute to one of the most used vegetables in Puglia cuisine. We decided to flavour the salad with anchovies and go to the hinterland to collect chickpeas and tomatoes. Can not forget the burrata di Andria for a soft touch. Simple salad to enhance the flavours of the south without altering them. 

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