Converted my decorator to purple sprouting broccolli!!

I've had the same decorator for some years now. He's a great guy and though he doesn't charge humungous sums, his work is classy and meticulously carried out. A few years back I had a great crop of PSB and gave him a bagful. He'd never tried it before.

He came today to do another job for me and told me he and his wife enjoyed the veg so much he's grown it every year since!!

Yayyy!! :thmb:

 

lol daisees is trying to convert the world. TBH I've never tasted that PSB either

 

It's yummy - you should try it! But the stuff in the supermarket is not only very expensive it is, like a lot vegs, poor quality.

 

:thumb:Excellent veg!...we love it:luv:

 

Like a bit of Broc myself, purple or otherwise.:thmb:

 

I'm probably a bit odd .... don't say anything anyone .... but I only eat brocolli stalks (can't stand those mushy tops, yuk) so would I like this purple stuff?

 

Of course you would Vicky.:D

 

Broccoli is Paradise.

Chop a large head of broccoli in say... walnut size pieces. Stems into smaller pieces.
Chop a couple of shallots very fine. ANd two or three cloves of garlic.

Start a large pot of water for pasta, ideally "orecchiette".

Lightly fry four or five anchovies (the small very salty kind you buy in very small pots, in olive oil) in a large pan. Add the shallots and let it grow soft. Add the broccoli and garlic. Let to fry lightly, tossing now and then, until tender but NOT mushy. Must still have a bitof crunch to it. Season with salt and (generous) chili powder.

Drain the pasta when ready (al dente!!), and throw it in the pan. Let all the stuff frolic in the pan together a couple of minutes. Serve hot.

Tasty, hot, deliciously mediterranean.

 

Think you're talking about calibrase, Vicky.



PSB looks like this. You don't get 'large heads' only these delicious and tender sprouts.

 

I've not heard of the before either... does it taste the same as broccolli ?

 

Ivory, like all Italians (and Portuguese) I love the way wtih words ...." Let all the stuff frolic in the pan together a couple of minutes. " how exquisite .... but sorry don't like the brocolli and heaven forbid not the anchovies .... yuk!

Daisees, yes, I could have that Calibrase without it's head, I'm afraid .... may try the purple should I encounter it here ... but it better be crunchy!

 

Oh my! How do you describe the taste of a veg? I suppose if pushed I might compare it to asparagus ...

 

That sounds nice, I like asparagus, just not a fan of broccolli