Broccoli And Olive Spread - cooking recipe

Ingredients

3 cups raw broccoli
3/4 liter water
1/4 teaspoon baking soda
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons green olives or 4 tablespoons black olives, hulled and cut up
12 small anchovies, from a can or a jar (optional)

Preparation

Bring the water to boil in a large pan.
Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
Cook the b with boiling water and the baking soda.
After 10 minutes, check the thickest stems.
If they aren't soft yet, let go for another 1 or 2 minute.
Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
Do this in the sink to avoid spilling and splatter.
Let the b rest and get cold in the colander for 20 minutes.
Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
Add the salt and pepper, more if you like.
Spoon the olives in, stir well,
transfer to a jar if not already done, screw the lid on. Store in the fridge.
When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!