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Serves 4. According to the cookbook, "This dish from the state of Minas Gerais is a fine one-dish family meal." Diners will swear that there is cheese in the recipe, making the recipe an appealing choice for those who are cutting down on dairy products. My paperback copy of this cookbook is very dilapidated. I wish The Book of Latin American Cooking were available in hardcover.
1 1/2 lb (3/4 kg) bunch of broccoli [I often use
cauliflower]
4 tablespoons butter plus 1 tablespoon (75 mL) [I use olive
oil]
salt, freshly ground pepper
3/4 lb (0.4 kg) chorizo or other spiced smoked pork sausage
[I strongly recommend Silva
hot linguiça]
4 cups (1 liter) raw corn kernels [I use frozen corn]
Rinse the broccoli in cold water and cut off and discard the tough stems. [No silly, don't discard the stems. I usually eat the stems raw while I'm cooking, or else microwave them and have them for lunch at work with a little parmesan and oil the next day.] Chop the broccoli. In a saucepan heat the 4 tablespoons butter, add the broccoli, stir, and cook for 2 minutes. Add 1 tablespoon water, cover, and cook until the vegetable is tender, about 8 minutes. Season with salt and pepper. Put in a serving dish and keep warm.
Film the bottom of a skillet with oil and saute the chorizos until browned all over, about 5 minutes. Drain on paper towels and slice, or halve crosswise. Arrange the sausage around the broccoli and keep warm.
[I usually fry up the linguiça before the broccoli, then saute the broccoli in a little of the grease.]
Puree the corn in a blender or food processor. [Be sure to defrost it first!] In a saucepan melt the tablespoon of butter, add the corn, and cook stirring constantly with a wooden spoon for about 5 minutes over low heat. Season with salt and pepper. Pour the corn puree over the broccoli.
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