I have always loved sprouting broccoli and make the most of the season: it has a unique flavour and is more appealing than the standard broccoli we get all year round. Here, it is blanched and then crisped in the fat from the pancetta, which gives it a superb taste. Nearly anything cooked in pancetta fat tastes good, but here the broccoli goes up a notch.
Together with the pan-fried squid, beautifully crispy pancetta, garlic and parsley, sprouting broccoli makes a plate suited for any occasion, from a quick lunch to the perfect dinner-party starter. Full of wonderful, invigorating flavours, it’s a firm favourite in our household.
When cooking with squid, scoring the inside surface will encourage it to open up and curl decoratively as
August 22, 2020 at 06:01AM
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Tom Kitchin's sautéed sprouting broccoli with pancetta and squid - The Times
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