One recurring theme in my stories will be going back to my grandmother's table. You’ve already met Nonni and her breakfast table; now, let me take you to another table, another home, it’s time to visit my other grandmother, Nonna.
Walking into Nonna’s house was like stepping into a living kitchen. The smell of her cooking greeted you before you even reached the door, filling the hallways the moment you stepped out of the elevator. The air was thick with the sweet anise-like scent of fennel, the deep and rich aroma of roasted meat, the caramelised warmth of onions blending with the tangy richness of simmering tomatoes, and rounding it all out, the earthy depth of oregano and basil.
Every two weeks, it was her turn to host all four of us granddaughters for Sunday lunch. I was always excited, asking my mom if she’d be making her Arbolitos (little trees); better known as broccoli salad. Yes, I was a child who loved broccoli, and would like to believe that it wasn't just the dish itself, but because of the magic in her kitchen. Everything tasted better at Nonna’s.
The salad was always the first thing to land on the table and the first to disappear.. The four of us would reach for it, eager to fill our plates before it was gone. The broccoli was boiled and then dressed with lemon juice, olive oil, a pinch of salt and pepper, and thinly sliced white onions to add the perfect bit of a crunch to cut through the softness. But the real secret? She let it rest overnight, the flavors deepening, the texture becoming something else entirely.
By the time lunch was served, the broccoli was all gone, leaving only the scent of lemon and olive oil in the air. She always made so much of it. We never questioned why, but somehow, it was never enough.
Looking back, I wonder: was it the way she made it, or was it the magic of being there?The comfort of knowing that every two weeks we would all get together again and enjoy every last bit of food.
Some flavours stay with us longer after the meal is over. I cannot but wonder which one has stayed with you. I hope you enjoy my Nonna’s Arbolitos recipe.
Ingredients
500g broccoli (cut into florets)
1 small onion (thinly sliced)
For the dressing:
Juice of 2 lemons (about 6–8 tbsp)
4–5 tbsp olive oil
Salt and black pepper to taste
Preparation
Step 1
Bring a large pot of water to a boil and add a bit of salt. Add the broccoli florets and boil them just until they turn bright green and slightly tender, don’t overcook; they should still have a little bite.
Step 2
Drain the broccoli and let it cool slightly.
Step 3
While the broccoli cools, prepare the dressing. In a bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust
Step 4
In a mixing bowl, combine the broccoli with the sliced onion. Pour the dressing over and toss everything gently to coat.
Step 5
Cover and refrigerate for at least 1 day to let the flavors develop. The longer it rests, the better it gets
🥦 Serve chilled, straight from the fridge..