Purple sprouting broccoli with spicy almond crunch

Purple sprouting broccoli with spicy almond crunch

By
From
Sicily
Serves
6–8

Sicilians love their cruciferous vegetables and throughout the year there will always be one available such as broccoli, cauliflower or Romanesco. This crunchy topping will work with any of these. My favourite is purple sprouting broccoli as it is full of flavour, cooks quickly and makes its welcome first appearance in late winter/early spring while most other young greens are still fast asleep.

Ingredients

Quantity Ingredient
400g purple sprouting broccoli
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

For the topping

Quantity Ingredient
25g flaked almonds
1 garlic clove, peeled and finely chopped
1/4 lemon, finely grated zest
pinch chilli flakes or chopped fresh chilli

Method

  1. First make the topping by toasting the almonds in a hot oven for 5 minutes or in a dry pan until lightly browned. Remove from the heat and leave to cool. Blitz briefly in a food processor or roughly chop by hand. Transfer to a bowl and combine with the garlic, lemon zest and chilli.
  2. Trim any very tough stems from the ends of the broccoli florets and cut any large ones in half lengthways. Steam or boil the florets for 3–4 minutes until just tender. Drain and transfer to a warm serving dish. Toss with the oil, salt and pepper to taste and then with the spicy almonds. Serve straight away.
Tags:
Italy
Italian
Sicily
Sicilian
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