Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 31

This can be served as a sauce with pasta – ideally penne, conchiglie or fusilli. Alternatively serve as an accompaniment to grilled or roast poultry.

Serves 4

50g fresh breadcrumbs

75ml olive oil

600g purple sprouting broccoli, trimmed

1 tablespoon capers, soaked in cold water for 20 minutes, then squeezed dry and roughly chopped

4–6 anchovy fillets, chopped (optional)

6 garlic cloves, chopped

¹/₂ teaspoon fennel seeds

a pinch of dried chilli flakes

1 tablespoon chopped parsley

4 tablespoons chopped black olives

sea salt and freshly ground black pepper

Toss the breadcrumbs in 2 tablespoons of the olive oil and spread them out on a baking tray. Bake in an oven preheated to 200°C/Gas Mark 6 for about 5 minutes, until golden. Remove and set aside.

Break the purple sprouting broccoli into separate small heads. Warm about 2 tablespoons of the olive oil in a wide, shallow pan over a medium heat, add the broccoli and stir well. Leave to cook for about 10 minutes, until you see the edges browning slightly, then season to taste and stir gently. Add the capers, then cover and cook for about 5 minutes, until the broccoli is tender. Drizzle over the remaining olive oil and scatter with the chopped anchovies, if using, plus the garlic, fennel seeds and chilli flakes. Toss to mix in. Cook for 2 more minutes, then add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve.