Both. If you strip off the thick, outer skin of the shaft, the interior is moist, fleshy, and delicious. The florets are super good for soaking up flavourful sauces. I just want it all in my mouth. I love broccoli.
I love to air fry it and get the pubes all cranchy
Exactly, chop the whole damn thing for neat broccoli pasta!
What’s you go-to recipe?
Traditional Italian broccoli pasta. Sure, each region claims theirs to be the best one. Personally, I stick with the Palermo version of "Broccoli Arriminati".
Thank you, I’ll try it!
Enjoy! And please let me know how you liked it. :)