Picked this morning
I was lucky enough to receive a big bunch of broccoli today – just cut from a home garden. I dream of having a garden that produces vegetables like this…. perhaps one day. When given a gift like this I feel an enormous responsibility to use it well with great respect and to use it as soon as possible so we can actually enjoy produce that is less than 24hours old! What a privilege! SO here is what we ate for dinner tonight: a simple dish showcasing this deliciously fresh broccoli…
Friends of broccoli: Chilli, garlic, lemon and parmesan
Broccoli with garlic, chilli, parmesan and lemon.
We ate the broccoli with chargrilled porterhouse steaks from Harry at Eagle Hawk Farm [keep an eye out for an interview with Harry coming very soon]. Even though broccoli is not a big favourite with my kids, they lapped it up! I’d actually made this for lunch as well except I tossed through some left over roasted chicken breast… very delicious! You could also serve this broccoli with pasta [like spaghettini, orechiette] or on its own with some roasted garlic bread crumbs. Try adding some crispy pancetta!
How to make it….
Put a big pot of salty water on to boil.
Meanwhile gently wash the broccoli and break into small florets. With broccoli this fresh I used every morsel – cutting the stems into 5mm slices because they are so sweet and buttery.
Plunge the florets into the boiling water for a minute or so – just until it turns a vibrant green and quickly drain. it should still have plenty of crunch.
In a fry pan heat some olive oil over a medium heat. Add some sliced garlic and saute till soft. Then toss in the drained broccoli with a pinch of dried chilli and a good squeeze of lemon juice. Check for seasoning and serve immediately with a good grating of parmesan – only reggiano will do for this special broccoli.
Better than a bunch of flowers!
We’re having broccoli for dinner too – in soup – with it’s friend, the potato! X