Purple sprouting broccoli recipes
Here's a collection of purple sprouting broccoli recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Spicy Purple Sprouting Broccoli Pasta
Purple Sprouting Broccoli with Lemon, Duck Eggs and Toasted Almonds
- 500 g purple sprouting broccoli
- 1 medium sized fresh red chilli
- 2 cloves garlic, peeled
- 1 small tin of anchovy fillets in olive oil, drained
- good quality olive oil
- 350 g pasta: fusilli, oriecchiette, penne rigate or conchiglie
- parmesan or hard pecorino cheese to grate
Trim the outer leaves and woody stalks from the broccoli. Wash and chop into 1 cm sections. Cut the chilli in half lengthways and scrape out the seeds. Chop the chilli, the garlic and the anchovies finely. In a pan, warm 4 tablespoons of olive oil and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently. Drop the pasta in boiling water and stir immediately. Grate 4 tablespoons of the cheese and reserve. After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli. Keeping over a high heat, add another 2 tablespoons of oil and add the cheese. Cook for a couple of minutes, then toss with the pasta and serve immediately.
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- 2 duck eggs
- 350g purple sprouting broccoli
- 75g whole almonds
- 1 lemon, juice and zest
- Olive oil
- Sea salt and freshly ground black pepper
Hard boil the duck eggs but gently placing them into a pot of boiling water for 15 minutes. Remove. Once cool, peel and quarter.
Steam or lightly boil the broccoli until tender � only takes 3-4 minutes.
Roughly chop or grind your almonds. Place a frying pan over high heat. Add the almonds, turn down the heat and gently toast until just golden and fragrant.
Gently toss the cooked broccoli with the lemon juice and zest, a glug of oil, salt and pepper.
Arrange on a dish. Nestle the egg quarters in amongst the spears. Scatter the toasted almonds over the top. Finish with a touch more seasoning.
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