Kind of bimis with romesco and parmesan

Who better than the chef herself to present the creation? About the “kind of“ of bimis with romesco and parmesan, the chef writes: “This dish came when I was in the market in Milfontes and I saw some sprigs of broccoli spikes that I decided I had to use. When I spoke to Dona Maria, I knew that our story would not end there. Nowadays she keeps all the ‘Brocolinhos’ for me.“