There are few things green and edible that are more enjoyable than purple sprouting broccoli. Mmmm hmmm! First and foremost it lets us know the end of the dark months is approaching and it’s nearly time for the summer food bounty. At the Whole Hog we use all of the broccoli. Stalks an all.
I am going to give a basic recipe that is open to manipulation depending upon your tastes. First gather good pasta (tagliatelle works well here), a small piece of pancetta or good dry cured lardons, a good load of purple sprouting broccoli, about 30 stalks in all, 2 small strong onions finely chopped, 3 cloves of garlic crushed, mustard, parmesan, a lemon, and some fresh cream
In a large saute pan cook pancetta over a gentle heat allowing the fat to render, but not burn. Once the pancetta is crispy throw in your onions to soften over a gentle heat. While they are cooking remove all the head of the broccoli from the stalks and set aside.
Finely chop the stalks and add to the now softened onions. Season with salt and pepper. Cover and cook until stalks are soft, checking occasionally and stirring. Add some cream and a good dessertspoon of mustard. Simmer gently
Meanwhile bring some salted water to the boil and add your pasta. When your pasta is just below al dente, add the broccoli heads, and allow cook for no more than one minute. Strain the liquid, making sure to reserve some in a cup for later (it should be a deep unappetising green).
Add pasta and broccoli heads to pancetta, onion, garlic, and broccoli stalks, forking the pasta gently so as to coat it all but not break any. Add some of the reserved pasta and broccoli water to thin slightly. Allow mixture to cook for 30 seconds and stir though some freshly grated parmesan (or even better get your hands on some of Bill Hogan’s Desmond cheese). Finish with a good squeeze of lemon juice to bring up the flavour
Serve Immediately. Mmmmm
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