CSA week 9, June 28
Purple sprouting broccoli sure is pretty, but what can you do with it? Some who buy it at market tell me they're inspired by a recent trip to Italy to cook it the Italian way. From what I can gather, here is what that may mean...
Sauteed sprouting broccoli
Serves 4 to 6
The sprouting broccoli can be blanched, cooled, drained and refrigerated up to four days in advance.
2 tbsp sea salt, plus ½ tsp
1 large bunch sprouting broccoli (About 450g)
3 tbsp olive oil
1 large garlic clove, thinly sliced
Generous pinch chilli flakes
Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender. Serve warm.