Tenderstem broccoli is available from June to November. Its sweet and delicate flavour works very well with the garlic and chilli here.
Ricotta Salata is a delicious addition to this dish. It is a salted, pressed and aged ricotta, with a much firmer texture to traditional ricotta and a similar flavour to feta. It is available in some supermarkets and Italian delis, but if you are struggling to find it, substitute Pecorino or Parmesan instead.
Adapted from a recipe by Angela Hartnett
Preparation time: 10 minutes
Cooking time: 10 minutes
200g Tenderstem Broccoli, ends trimmed
100g cavolo nero or kale, stems removed
400g orecchiette pasta
3 tablespoons extra virgin olive oil
1 clove garlic, finely sliced
1 fresh red chilli, finely chopped
50g Ricotta Salata, pecorino or Parmesan cheese
Freshly ground black pepper
Pinch of red pepper flakes (optional)
• Blanch the broccoli in a pan of boil salted water for 1-2 minutes until it is just cooked but still firm. Repeat this with the cavolo nero or kale. Set the vegetables aside.