Originally Posted by
camargo
LapLap:
Take that same receipe and add some Italian sausage (crumbled, without the caseing). From there you can use it as a side dish, mix it with pasta and olive oil (I usually add some wilted spinach to that) or add it to beef or chicken broth to make an interesting 'soup'.
Extra garlic always helps everything.
NO meat (other than some fish) for me thanks! And not in soup - I'd go back to hating broccoli if it wilted further (the florets would mush into that 'vegetable roe' texture I detest
)
Mind you, you've given me an idea. I can add a light dusting of smoked Spanish paprika (pimenton) to calabrese to give it an authentic chorizo sausage taste. I'm definitely up for giving that a go.
I've tried the florets (seasoned with grated lemon peel) with pasta coated in gently fried garlic and anchovy with lemon juice and chilli (with a sprinkling of panko breadcrumbs browned with some garlic) and it was beautiful.
Originally Posted by
stut
itsu in London have started doing a broccoli 'sushi' - the tenderstem stuff, with sesame sauce. It's rather lovely.
I've already discovered that sesame and broccoli is a winning combination (goes
fabulously with asparagus too!)
This evening it'll be time to start my calabrese broccoli with Korean gochujang experiments (sesame oil will no doubt feature in these too)