RECIPES FOR CALABRESE & PURPLE SPROUTING BROCCOLI

MARINATED CALABRESE AND CARROT SALAD

Serves 4
1 clove garlic, crushed
1 tsp. grated ginger
2 tbsp. oil
2 tbsp. rice vinegar
2 tsp. soy sauce
2 carrots, cut into matchsticks
1 large broccoli stalk, cut into matchsticks (this recipe specifies broccoli stalks only, but if you want to include the florets, chop them well and add for the last few seconds of blanching)

Whisk together marinade ingredients.

Blanch broccoli and carrots in boiling water until just tender; drain well and toss in marinade.

Leave for at least 20 minutes for flavours to develop.

(From Moosewood Daily Special)

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PURPLE SPROUTING BROCCOLI PESTO
Serves 4
675g purple sprouting broccoli
25g basil leaves
4 cloves garlic
55g pine nuts
1/2 tsp sea salt

Wash the broccoli and basil leaves; peel the garlic. In a food processor blend together all the ingredients; fold into freshly cooked pasta.

(An Antony Worrall Thompson recipe from www.bbc.co.uk)

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PURPLE SPROUTING BROCCOLI WITH SAGE AND TOMATO CONCASSE

Serves 6
600g purple sprouting broccoli
1 garlic clove crushed
2 plum tomatoes, diced into very small pieces
a generous handful of sage leaves
4 tbsp of olive oil
salt and freshly ground black pepper

Bring a large saucepan of water to the boil and place the broccoli in it, cook it for 30 seconds then drain the broccoli and refresh it in ice cold water. Set it aside.

Place the oil in a large frying pan or wok over a high heat. When the oil is hot add the sage leaves and cook them for 30 seconds so that they are crisp, remove them from the oil and set aside. Add the garlic and broccoli to the pan and cook it tossing regularly for 2-3 minutes so that the broccoli is hot but not burnt. Remove the pan from the heat and toss the tomatoes in with the broccoli so that they are well distributed. Season the broccoli with a little salt and pepper.

Serve the broccoli with sage leaves scattered over.

(From www.foodiesite.com)

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