Ricotta, spooned over and amongst the broccoli, is very pleasing here, as would be shavings of pecorino or parmesan. Pumpkin seeds are also good, used in place of the almonds.
, leaving the more tender ones in place. Plunge into the hot stock and boil for 3-4 minutes till tender.over the toast to moisten it generously. Lift the purple sprouting broccoli from the hot stock with kitchen tongs or a draining spoon and pile on top of the sourdough toasts.. Mix together the orange and lemon juices and add enough to the hot stock to give it a refreshing citrus note .
Ladle the stock over the leaves – it should saturate the toast – then trickle olive oil, something exceptionally fruity, over the purple sprouting and finish with the remaining lemon and orange zest and the toasted flaked almonds.Ricotta, spooned over and among the broccoli, is very pleasing here, as would be shavings of pecorino or parmesan.Once cooked, purple sprouting broccoli is very fragile.
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