NAVARRA GOURMET

Broccoli: science and gastronomy

Javier Díaz “Alhambra”, in Pamplona Paloma Torre (Area of Nutrition and Bromatology - Director of the Environment Department of the Universidad Pública de Navarra)

Broccoli against cancer

Despite the fact that Navarre is the second broccoli producing community, consumption is exceedingly low. The anti-oxidant properties of this vegetable means that regular consumption will help to prevent coronary diseases; lung, colorectal and prostate cancer; and other respiratory infections.

“This vegetable is made up of 86% water and also contains a great deal of fibre and some vitamins", explained Paloma Torre, from the Food and Nutrition department, and head of the Natural Environment department of the Public University of Navarre (UPNA). To demonstrate its properties, Javier Díaz, the chef from the Alambra Restaurant in Pamplona, prepared a "Brandade of sturgeon of the Kingdom of Navarre, broccoli and trout eggs", served as an appetiser.

The second recipe prepared with this vegetable and presented by this chef from Pamplona, was "Black pudding, cod and broccoli with wild green asparagus and Pan de Cristal" (a type of bread with a crispy crust and soft, honeycombed interior) a dish which combines different textures and which is presented as a sandwich on a plate, dressed with dry fruit oil. Another example of how to cook broccoli is "Cube of red tuna, quinoa, citrus fruits and beetroot salt", a dish in which "it is very important to thoroughly seal the red tuna cube on both sides, a fish which is unfortunately becoming very difficult to obtain", affirmed Javier Díaz. The chef also took advantage of the occasion to "thank the producers for all their conscientious work put in to achieving fine quality produce for restaurants".

« Return to the programme for the 19th