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Purple Sprouting Broccoli with Marjoram and Lardo

Purple Sprouting Broccoli with Marjoram and Lardo


We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

Ingredients

  • 2 pounds purple sprouting broccoli, broccolini, or regular broccoli, trimmed, stalks peeled (quartered, if using regular broccoli)
  • 4 tablespoons olive oil, divided
  • 1 large white onion, cut through root into 8 wedges
  • Freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh marjoram leaves
  • 2 ounces lardo, very thinly sliced

Recipe Preparation

  • Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 minutes (2 minutes if using broccolini). Drain; transfer to a large bowl of ice water to stop the cooking. Drain and pat dry. Set broccoli aside.

  • Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and 1 Tbsp. water; season with salt and pepper. Cover and cook, adding more water as needed to prevent browning, until onion is completely soft but not falling apart, 10–15 minutes.

  • Remove skillet from heat. Add vinegar, marjoram, reserved broccoli, and remaining 2 Tbsp. oil and toss to coat. Season with salt, pepper, and more vinegar, if desired.

  • Transfer broccoli mixture to a large platter and let cool. Drape lardo over just before serving.

  • DO AHEAD: Broccoli can be blanched 1 day ahead. Cover and chill.

Recipe by Isaac McHale, The Clove Club, London,Photos by Ture Lillegraven

Nutritional Content

Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 105Reviews Section

Purple Sprouting Broccoli with Marjoram and Lardo - Recipes

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Lamb shoulder with Purple Sprouting Broccoli

I always do this dish when we have lots of people over for the very reason it is so easy to prepare and serve. Put it in the oven an hour before your guests arrive and it will be ready in good time &ndash so tender you can serve it with a spoon. Purple sprouting broccoli, just blanched in boiling salted water and dressed with good olive oil, makes a great accompaniment.
Serves 6

Ingredients

1 x 1.5kg boned lamb shoulder (not rolled and tied)
2 tbsp extra virgin olive oil
6 garlic cloves, peeled
8 anchovy fillets (packed in oil)
Sprig of rosemary
50g pitted black olives, preferably Taggiasche
250ml white wine
500g purple sprouting broccoli, tough stems removed
Good extra virgin olive oil (for dressing the broccoli)
Sea salt and freshly ground black pepper

METHOD

1. Preheat the oven to 180°C. Trim excess fat from the lamb shoulder. Heat a flameproof casserole and add theoil, then put in the shoulder and sear to brown it on all sides. Take it out of the pan and pour off excess fat.

2. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1&ndash1 1/2 hours until the meat is very tender, basting occasionally. Cook uncovered for the last 10 minutes or so to lightly reduce the cooking juices by about half.

3. Towards the end of the lamb cooking time, cook the purple sprouting broccoli in a pan of boiling salted water until tender. Drain and dress with good olive oil and seasoning to taste. Serve the shoulder of lamb with its cooking juices and the broccoli.


First Course:

Joy of Kosher by Jamie Geller

Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 1 large white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup cooked (or canned, drained & rinsed) white kidney, cannellini or GreatNorthern beans
  • 1 cup cooked (or canned, drained & rinsed) pinto beans
  • 8 cups Water or Vegetable Broth
  • Rind from a small piece of Parmigiano-Reggiano (optional)
  • 1 cup Yukon Gold potatoes, diced
  • 2 zucchini, diced
  • 2 medium red tomatoes, diced
  • 4 cups baby spinach
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 6 teaspoons extra virgin olive oil
  • 6 tablespoons Parmigiano-Reggiano, freshly grated, optional

In a large stock pot over low heat, combine the olive oil and onions. Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes. Add celery, beans, water and Parmigiano rind and cook for about 20 minutes.

Add diced potatoes and zucchini and cook for another 20 minutes. Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes. Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer. Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese, if using.


Watch the video: Μπρόκολο: Το κόλπο για να παράγει πολλές φορές!