Fusilli with confused broccoli

As i’m sure you’ve all noticed, the seasons have been very confused this year, with a really warm spell in early October, the purple sprouting broccoli (PSB) doesn’t really know if it’s coming or going. It usually flowers (the bit we usually eat) between january and march. But a couple of my plants have started to flower in the last few weeks, giving me a lovely unexpected crop.

This would normally be used in a similar dish in early spring, but I wanted to give the meal an autumnal edge with the addition of some ‘Nduja a soft spicy cured sausage from Calabria.

Fusilli with confused PSB

Warm a couple of anchovy fillets and a clove of finely chopped garlic in a pan with a dash of olive oil, over a low heat, but do not allow the garlic to brown.

Meanwhile cook the pasta until al dente, and steam the PSB for a few minutes.

Dry fry a  couple of teaspoons of ‘Nduja or crumbled chorizo until starting to brown.

Toss the pasta and PSB in the anchovy and garlic, season with some freshly ground black pepper, and serve with the crumbled sausage, a load of parmesan, and a drizzle of extra virgin olive oil.

4 responses to this post.

  1. Haha, silly broccoli. This certainly does sound incredible.

    Reply

  2. Sounds and looks delicious! I wonder if I can find that sausage here….

    Reply

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