Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 33

♦ Gently cook 2 chopped garlic cloves, 1 chopped chilli, 1 crumbled dried chilli and 1 teaspoon of dried oregano in 2 tablespoons of olive oil for 2–3 minutes. Blanch romanesco or calabrese florets for 2 minutes, then drain well and toss in the flavoured oil. Sprinkle with lemon juice and serve.

♦ Roast broccoli as for Annie O’Carroll’s Calabrese on (Annie O’Carroll’s Roast Calabrese with Chilli and Soy), and then toss with 1 tablespoon of capers, a handful of pitted black olives, 2 sliced spring onions and 2 sliced roasted red peppers.

♦ Cook 2 thinly sliced garlic cloves and ¹/₂ chopped red chilli in olive oil for 1 minute, then add 5–6 anchovy fillets. Remove from the heat and mash with a wooden spoon until the anchovies have almost completely disintegrated. Add 500g blanched purple sprouting broccoli, mix well and cook over a low heat for 10 minutes, stirring occasionally. Makes an excellent accompaniment to grilled fish or lamb.

♦ Substitute broccoli for half the cauliflower in a cauliflower cheese – you could try some of the variations on cauliflower cheese listed in (Easy ideas for cauliflower).

♦ Serve steamed purple sprouting broccoli with Bagna Cauda (see Bagna Cauda).