Calabrese Loins (Braised Broccoli Stalks)
Forgive the name, it is a wry nod to the wave of vegetable “steak” recipes of recent years, but also a way to underline that the stalk can be seen as a prime cut rather than something often overlooked or discarded. A quick trim and peel reveal a pure piece of tender brassica that is much less prone to being overcooked or becoming waterlogged that the florets. For a bit of light refinement, you can carve it in to slices and serve it with a squiggle of sauce.
Cook's notes
The stalk is also easily used in stir-fries, soups or raw in slaws - sliced diced or cut into batons
Ingredients
- 4 large calabrese stalks
- olive oil
- 200ml of stock
- salt & pepper
- sauce or condiment of your choice to serve
Method
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Step 1
Trim and peel the stalks so that you have long even cylinders of roughly equal widths.
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Step 2
Warm a little oil in a small pan and add the stalks. Fry for a couple of minutes on all sides to get the heat moving through them; you’re not trying to get too much colour.
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Step 3
Add the stock, season with salt and pepper, and bring up to a simmer. Cook for 4-5 mins, turning often until they feel tender to a knife tip and the stock has reduced down to almost nothing.
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Step 4
Serve each on a small plate, artfully sliced, alongside the sauce of your choice – we’d recommend a Salsa Verde or a smoky Romesco.