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Traditional Italian broccoli pasta. Sure, each region claims theirs to be the best one. Personally, I stick with the Palermo version of “Broccoli Arriminati”.
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.
At a restaurant in Taiwan they’d hired a guy to do slight of hand magic at tables. He was real good and quite charming. I was asking if he had a stage name so we could keep an eye out for him and he said no but his friends called him Mr Broccoli. Our Taiwanese friend laughed and I asked why Mr Broccoli? He’d made some bad choices when younger, he explained. Ok, I still don’t get it. After we finish eating our Taiwanese friend explained that broccoli is slang for a diseased penis.
Both, broccoli is a super food and I warmed to it as an adult.
