PURPLE sprouting broccoli is a wild cousin of calabrese, or green broccoli. It is a rich source of vitamin C, as well as vitamin A and dietary fibre. Delicate, it should be treated as asparagus when cooking. It may be steamed and is good in stir-fries, not only for its flavour, but also because often there is no need to blanch it first.
The Italians love to fry it in olive oil before adding chilli, anchovy and lemon juice and tossing together with a short, thick pasta such as rigatoni. The following recipe is best with as strong a goat's cheese as you can find.
BROCCOLI AND GOAT'S CHEESE TARTServes sixready-made pastry; 250g purple sprouting broccoli; 150ml double cream; 150ml milk; two eggs; salt, pepper and nutmeg to season; two goat's cheesesOn a lightly floured surface, roll out the pastry and line a 23cm flan ring. Chill the pastry for an hour before lining the tart shell with baking parchment, then baking beans and 'blind' bake the pastry case in an oven preheated to 200¼C/gas 6. This will take eight to ten minutes. Remove the baking parchment and beans and continue baking until the pastry is golden.
Meanwhile, blanch the broccoli in boiling water for a few minutes until tender, then drain and refresh in very cold water. Trim the stalks and some of the outside leaves. Place these in a blender with the cream, milk and eggs and liquidise. Sieve the mixture into a bowl and season with the salt, pepper and nutmeg to taste.
Cut the cheese into cubes and chop the remaining broccoli. Place in the pastry case and pour over the egg mixture. Bake in the oven at 180¼C/gas 4 for 20 minutes or until the tart has set.
The full article contains 309 words and appears in Scotland On Sunday newspaper.
