Purple Sprouting Broccoli with Fusilli, Chilli and Garlic
Serves 4 adults
Early March is hardly the most bounteous moment in the British culinary calendar but it is a time to enjoy brassicas before they bolt in spring sunshine and one of the finest and most versatile is purple sprouting broccoli.
For a quick and easy mid-week supper soften eight finely-sliced cloves of garlic in olive oil in a heavy-bottomed pan on a medium heat. After 2-3 minutes add a good teaspoonful of dried chilli flakes, stir everything well and then remove from the hob after another 2-3 minutes. You then lightly-steam around 400 grams of trimmed, washed and halved broccoli spears and boil a whole 500 gram packet of dried durum wheat fusilli in salted water until al dente (9 minutes).
You then put the garlic, chilli and oil back on the heat add the broccoli and stir all the ingredients together before tossing them in the drained pasta and serving in shallow bowls. Season to taste with smoked sea salt – my new favourite condiment.
This month's nervy 'Scheifer' Riesling or youthful, organic red Chinon 'L'Arpenty' would be good wine accompaniments – there is no point serving Grand Vin with a dish loaded with chilli and garlic.
