linguine with purple sprouting broccoli
Yes I know, what a long title for a recipe! But that’s the name the Riverford people (the organic vegetable company I buy my veggies from) gave it . Every week I get my seasonal vegetables box delivered to my door, which includes a leaflet with recipe ideas. I have tried quite a few already over the months and I must say they are usually very nice indeed. This one is what I made last night as in the last box I got I found a bag of purple sprouting broccoli (they are called cime di rapa in Italian). I really enjoyed it so here I am presenting it to you. If you knew what time I’m writing this you would think I have looped the loop, so to speak. It’s exactly 4.08 in the morning to be precise (according to the computer) and it’s still dark outside. But what can I say? I couldn’t sleep so instead of tossing and turning in bed I decided to share my recipe. If that’s not dedication to the foodie cause tell me what is! And by the way Candi, I’m curious to hear whether cime di rapa is a common vegetable in Italy. My mother never made it for us, for example.
INGREDIENTS
- 500g linguine (but any other type would be fine)
- 100-150g shelled walnuts or pecans
- 300-400g purple sprouting broccoli
- 4 tbsp olive oil
- 4 garlic cloves, crushed
- 250g mascarpone
- 100g grated parmesan
- 200g mild goat’s cheese, crumbled
- chopped parsley, to serve
METHOD
- Bring a large pan of lightly salted water to the boil. While it heats up, toast the walnuts until lightly browned – you can do this either by dry frying in a heavy-based frying pan, or by spreading the nuts on a baking sheet and browning in the over (at about 190˚C). Either way, watch them closely! Roughly chop and set aside. Trim the PSB and blanch until just tender; about 3-5 mins depending on the size of the florets.
- Remove the PSB with a slotted spoon, refresh under cold water, then dry well. Bring the water back to the boil, add the pasta and a little more salt, and cook according to the instructions on the packet.
- Heat the olive oil in a frying pan. Add the garlic and cook very gently for a couple of mins. Add the mascarpone and parmesan cheese, and heat through. Add the PSB, heat through, then mix in the pasta and goat’s cheese. Serve sprinkled with the parsley and walnuts.
P.S. I really LOVED the taste of the roasted chopped walnuts on top of the pasta! If you think about it it was a complete meal in itself as it contained carbohydrates, proteins, vegetables and omega 3. I’ll definitely make this pasta dish again.
Le cime di rapa infatti sono presenti nell’ area mediterranea : Puglia in primis ( le orecchiette alle cime di rapa e’ il piatto piu’ rinomato!) e poi tutto il meridione, Sicilia compresa.
La tua versione con l’ aggiunta di noci e’ strepitosa, da provare.
Ehi! ma se Lucina scriveva alle 4 e rotte, Carmelina rispondeva alle 7.26, che tipe toste e attive. Io stanotte sono tornata alle 2 dopo una chiacchierata fiume e alle 10.30 sono qui che ancora non riesco a mettere insieme i pezzi della lezione (ma nel forno cuoce già un cale salato ai pomodori secchi).
Anche la mia mamma non faceva mai le cime di rapa perché qui al Nord sono arrivate insieme alla nostalgia di tanti emigrati dal Sud. Adesso sono molto comuni, anch’io le faccio con le orecchiette e le acciughe. Appena le vedo provo la tua variante. Ma, dimmi, perché PURPLE?????
Beh me ne sono poi pentita! Sono andata a Londra a passare il weekend e il sabato pomeriggio sono dovuta andare all’albergo a dormire per un paio di ore perché non riuscivo a tenere gli occhi aperti. Altro che tosta e attiva! Tonta, direi. Qui le cime di rapa hanno delle sfumature violette, ed ecco perché hanno quel nome. Dev’essere la varietà diversa. A proposito: il tempo a Londra era peggio di quando ci siamo incontrate a gennaio. Faceva un freddo becco!!!