Mark Hix recipe: Sprouting broccoli with Gorgonzola and pine nuts

Serves 4

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This makes a great, simple starter or a nice side dish. If you can find golden sprouting broccoli, that will work nicely, too. Or, if you like, use a mixture of both.

400-500g sprouting broccoli, trimmed of any wooden ends
120-150g Gorgonzola or another creamy blue cheese, at room temperature
2tbsp pine nuts, lightly toasted
Salt and freshly ground black pepper
3-4tbsp extra virgin olive oil

Cook the broccoli in boiling salted water for 3-4 minutes or until tender, then drain in a colander.

Arrange on serving plates and season. Break the Gorgonzola into small pieces and scatter over the broccoli along with the pine nuts. Now spoon over the olive oil.

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