Broccoli Romanesco

Unusual, bright lime-green ‘spiral’ florets with a distinctive almost nutty flavour. Can be eaten raw to maximise its crunchy texture and sweetness, or cooked. Try roasting with olive oil and served with parmesan shavings for an easy Italian style dish.

CAN BE USED IN:

STEAM – BAKE – STIR FRY – SOUPS – CASSEROLES – ROASTING

SOWING DIRECTIONS

When
Summer to Autumn.
Where
In seed trays or direct into the garden bed.
How Sow
Sow thinly, 5mm (¼in) deep Firm down and keep moist. Seedlings emerge 7-12 days.
Care
Transfer into final position in full sun, spacing plants 60cm (2ft) apart. Keep well watered. Harvest: 12-16 weeks from sowing. Cut when middle heads are formed.
Harvest
0 -20 weeks from sowing
Sow:
-Summer
-Autumn
Harvest:
0 -20 weeks from sowing
Soil type:
-fertile
-well drained

Availability: In stock

$3.20

Squid Ink Pasta with Broccoli & Peas

Ingredients

  • 2cloves garlic thinly sliced
  • 2 heads broccoli
  • 1 cup of fresh or frozen peas
  • 120ml extra virgin olive oil
  • 60g parmesan shaved
  • 350g squid ink pasta
  • 1 lemon

Instructions

  1. Using a large saucepan bring some salted water to the boil.
  2. Cut the broccoli heads into small florets then place in boiling water with the peas and cook for 3 minutes or until tender. Using a slotted spoon, remove broccoli from water and transfer to a bowl, keep the water in the saucepan boiling.
  3. Add the squid ink pasta to your boiling water and cook until al dente. Drain pasta and drizzle a small amount of the olive oil over to stop it sticking and lightly toss.
  4. Cook olive oil and garlic in reserved pan over medium heat for 2 minutes. Add the peas, broccoli and pasta and cook, tossing, for 2 minutes.
  5. Squeeze lemon over pasta, season and toss well to combine. Scatter with parmesan just before serving.