Posted by: sweetpea | April 28, 2008

Cheesy Purple sprouting

 

PSB

Now is the season for Purple Sprouting Broccoli, or PSB as it is lovingly known, in fact we are well into the season.  I’ve been picking fresh young shoots for a few weeks now, and I’m hoping to get several more weeks out of them yet, although it is my first season of PSB so I have no idea how long they will crop for.

Now, I love PSB on its own……it’s one of those vegetables that has such a fantastic flavour that you don’t really need to do anything other than steam it. However I came across a recipe in the Observer by Nigel Slater a few weeks back and as it looked interesting, I thought I’d give it a try.  It was so nice, I just had to share it with you, we omitted the pasta and had it with new potatoes instead.

So here it is:

Nigel Slaters ‘Cappelletti with Purple Sprouting and Cream’ (serves 2)

  • 250g PSB or other young greens
  • 250g cappelletti pasta
  • 30g butter
  • 2 cloves of garlic, peeled and thinly sliced
  • 4 anchovy fillets, rinsed and chopped
  • 250ml creme fraiche
  • 170g Gorgonzola cheese

 

Put 2 deep pans of water on to boil, generously salt one and add the pasta once boiling, cook for the recommended cooking time.

Meanwhile, trim any dry ends or tough stalks off the greens.  Now you can either steam the PSB etc or you can simmer gently in the second pan of water which should be lightly salted if simmering. 

After about 3-4 minutes when the greens are tender, drain and wipe the pan dry before returning to the heat with the butter, garlic and anchovies.

Cook slowly for a minute or two, then spoon in the creme fraiche and cheese, bringing to the boil, stirring.  Immediately t has boiled turn down the heat to a gentle simmer.

Chop up the PSB and greens roughly and add to the sauce and season with black pepper.

Drain the pasta and tip it into the pasta sauce.

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