Unlike its cousins, cauliflower and cabbage, broccoli isn’t at all secure being cooked for a long term with slight-mannered substances. All my efforts at being smart and growing broccoli equal tto cauliflower cheese, for example, had been fiascos: the creamy sauce cannot hold its very own against the dominant vegetable, which goes grey, soggy, and depressing-looking. Instead, pass for high-effect cooking (grilling, charring, frying), pair broccoli with something punchy, bold, and umami-rich with soy sauce, anchovy, mushrooms, infused oils, and vinegar. All can match the wild spirit of broccoli and assist in displaying it in all its glory.
Fried broccoli florets and pickled stems (pictured above)
The fried broccoli florets, tossed in sweetened soy, may also remind you of positive Chinese dishes. I’ve mixed them with brief-pickled broccoli stems to balance their richness using mild acidity. Double this amount if you need to serve this as a vegan, most importantly, course with some sticky rice.
- Prep 10 min
- Salting 1 hr
- Cook 25 min
- Serves four as a facet
700g broccoli (i.e., two heads), cut into chew-sized florets and a couple of stems
- Salt
- 3 tbsp apple cider vinegar
- ½ purple chili, thinly sliced
- 35ml mild soy sauce
- 2 tsp caster sugar
- 500ml sunflower oil
- 5g basil leaves, more or less torn
- ⅓ tsp cumin seeds toasted and more or less beaten in a mortar
Trim the two broccoli stems so they’re rectangular – they don’t want to be best. Shave the stems lengthways into thin strips, ideally using a mandoline. Stacking a few strips on the pinnacle of each different at a time, cut into quality julienne sticks, put in a bowl, add 1/2 a teaspoon of salt, toss to mix, and leave to sit for an hour. Squeeze out a number of the salty liquid along with your hands, then transfer the salted broccoli to a smooth bowl, toss with tablespoons of the vinegar and the chili, and depart to pickle at the same time as you get on with the rest of the dish.
Put the soy sauce, sugar, and the final tablespoon of vinegar in a small saucepan on medium-high heat. Bring to a boil, then flip the heat down to a simmer for 2 minutes. Remove the saucepan from the heat—the sauce will thicken as it cools.
Put the sunflower oil in a medium saucepan on medium-high heat. Once it’s boiling, fry the broccoli florets a handful at a time until softened and golden in places, approximately 45 seconds a batch (and six batches in all). Ensure the oil comes lower back as much as the temperature before adding each new batch. Using a slotted spoon, transfer the fried broccoli to a tray covered with absorbent paper, then circulate to a large bowl and toss in the soy sauce mixture.
To serve, spread half the pickled broccoli on a huge, spherical plate and set up the fried broccoli on top. Top with the remaining pickle, basil, and cumin, and serve.
Orecchiette with broccoli and rocket
This is a take on a traditional Puglian dish traditionally made with broccoli rabe (or some di rape). The concept is that the pasta and broccoli cook together, with the broccoli barely melding into the sauce. Omit the anchovies and use vegetarian parmesan to make this vegetarian.
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