Carpaccio of Broccoli with Parmesan Cheese

Roast the pine nuts in a hot frying pan without fat.

Blanch (scald) the tomatoes, remove the skin, seeds and cut into small pieces.

Slice the Parmesan cheese into shavings. Mix the juice of one lemon with the oil, Tabasco, salt and pepper.

Divide the broccoli into roses. Blanch for 3 minutes.

Arrange the warm broccoli on a platter. Top with the tomato, pine nuts and Parmesan cheese. Drizzle with the sauce and garnish with the basil.

2-3 people.

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