PASTA WITH GRILLED SPROUTING BROCCOLI, LEMON & BREADCRUMBS

I’ve been making versions of this pasta dish for eons. I first tasted the dish by Joanne Weir, a chef from San Francisco chef who worked at the renowned restaurant, Chez Panisse. Joanne used cauliflower florets and added chopped anchovies and garlic when browning the breadcrumbs. As a 20-something year old, it was an awakening to appreciate using a few quality ingredients and letting each flavour shine. It was simple and delicious. Chez Panisse’s philosophy is about celebrating what is in season. Here Torello’s purple sprouting broccoli is the highlight and thrown on the grillI for a smoky element to the pasta dish.

2 thick slices sourdough, torn into chunks (or use Torello’s breadcrumbs, available now in the freezer)

½ cup extra virgin olive oil

1 tablespoon salted capers, rinsed and chopped

sea salt, for seasoning

2 bunches purple sprouting broccoli, any tough ends trimmed

400g tagliatelle or linguine 

2 tablespoons chopped flat-leaf parsley leaves

1 lemon, finely grated zest 

finely grated parmesan, to serve 

Blitz the bread in a food processor until coarse breadcrumbs are formed.

Heat 2 tablespoon of olive oil in a frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring occasionally, or until golden brown and crisp. Stir through the capers for 30 seconds. Transfer to a bowl and set aside. 

Bring a large pot of salted water to the boil over a high heat. Pre-heat a barbecue or cast-iron gill over a medium-high heat. 

To cook the broccoli and pasta, add the broccoli to the pot of boiling water and quickly bring back to the boil. Cook 2 minutes, then remove broccoli using tongs or a slotted spoon and drain well. Meanwhile bring the water back to the boil. Add the pasta and cook until just tender, al dente, check timing according to packet instructions. 

While the pasta is cooking, spread the broccoli in a single layer over the pre-heated grill. Cook for about 2 minutes each side until stems and heads begin to char around the edges. Transfer to a chopping board and cut into 2cm-3cm lengths. At this stage the pasta should be ready. Drain the pasta and return it to the pot. Add the parsley, lemon, grilled broccoli and drizzle over 2 tablespoons of olive oil, then gently toss to combine. Serve immediately with bread crumbs and grated Parmesan sprinkled over the top and a drizzle of the remaining oil.

Recipe by Fiona Hammond, September 2021