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Purple pasta
How to store
Here’s a punchy pasta sauce
for two. Take six anchovy
fillets plus a tablespoon of
oil from the can. Heat three
tablespoons of olive oil with
the anchovy oil in a frying pan
and add two cloves of crushed
garlic and one chopped red
chilli. Cook until they’ve
broken down. Meanwhile,
cook 200g of fusilli pasta,
adding 300g of purple
sprouting broccoli to the
pan for the last five minutes.
Drain, reserving a little pasta
water and stir in the anchovy
mixture. Top with parmesan.
Purple sprouting broccoli
should be stored an air-tight
bag in the fridge and it will
keep well for two to three
days. To enjoy it at its very
best you should eat it on the
day you buy it.
9
Griddle it!
You can eat purple sprouting
broccoli raw with a dip, but for a
different way of cooking purple
sprouting broccoli, toss some
blanched stems (four minutes in
boiling water should do it) in oil
and put them on a hot griddle
pan until slightly charred. Dip
into a soft boiled egg, a tahini
dressing or serve with boiled
potatoes in a salad.
To your health
Not only does purple
sprouting broccoli look and
taste great, it’s extraordinarily
good for you, too. It’s loaded
with vitamin C and also gives
you a supply of vitamin A,
iron, folic acid, calcium,
carotenoids and fibre.
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