Ovenbaked smoked broccoli
1 large head of broccoli
12-16 quail eggs
10-12 beads smoke mozzarella
60-80 g of raw macadamia nuts
Salt and pepper
Butter and olive oil
1 liter of sparkling water
Cut the broccoli into florets. Peel and dice the stem. Bring the sparkling water to a boil in a saucepan (or still water, if you do not insist to have bright green colored broccoli in the end of cooking). Dip in the broccoli florets and cubes. Bleach for 12 minutes at medium bubbles. Salt towards the end. Then drain the water and soak the broccoli in a bowl of iced water. When cooled, spread the florets and cubes on paper towel to dry.
Cook the quail eggs for 5 minutes. Dip them for a few minutes time in cold water, then peel and halve.
Place the broccoli cubes and florets into a ceramic baking dish. Sprinkle cubes of butter, halves of quail eggs, macadamia nuts (or hazelnuts) and smoked mozzarella balls among them. Finally, drizzle with olive oil (lighter) and sprinkle with pepper.
Cook the smoked broccoli at 200°C, placing the oven rack at medium level. Bake until the dish is golden brown, or about 20-25 minutes.