I took the cue from recipe Piero Careddu Taribari up. He Sardinian fried artichokes and I enjoyed a Roman broccoli bought in the market from the farmer. Fresh, still with its leaves. "If you leave the balcony so you last a week at least." When can I go to a Saturday morning shopping in this bank. Fresh cut salad, and various vegetables and a little 'fruit. Especially the cabbage and chicory are their social and Catalonia. 
Piero's recipe includes a sparkling wine batter, nonavendo told what I used Colfondo. I steamed the broccoli, I have separated into pieces and put it in about half an hour before pastalla prepared with champagne and semolina. Rest is important.
Then I dipped the pieces of vegetables, I have collected them with a spoon and fried. Served with fresh salad and a glass of Colfòndo.
Then I dipped the pieces of vegetables, I have collected them with a spoon and fried. Served with fresh salad and a glass of Colfòndo.
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