Diana Henry's Tenderstem® broccoli with ricotta, lemon and shaved parmesan

Diana Henry's Tenderstem® broccoli with ricotta, lemon and shaved parmesan
 
alt

This recipe was uploaded
by Tenderstem

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • You'll need:
  • 300g Tenderstem® broccoli
  • 175g fresh ricotta
  • zest of ½ lemon, removed with a zester rather than grated
  • juice 1 lemon
  • about 8 tbs extra virgin olive oil
  • 50g Parmesan
  • salt and freshly ground black pepper
What to do:

Steam the Tenderstem® for 3-4 minutes until just tender.

While the Tenderstem® is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.

Put the hot Tenderstem® onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.

Diana Henry's Tenderstem® broccoli with ricotta, lemon and shaved parmesan

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Tenderstem

 
 
Diana says: “One of the great things about Tenderstem® broccoli is that it’s easy to dress up. Steam or boil it and you have the makings of a chic salad or starter, and one that’s healthy too. It's an elegant vegetable. I often use it in dishes instead of asparagus. Tenderstem® has a delicate, slightly sweet flavour so it's great with muted ingredients such as ricotta and positively sings when dressed with a good fruity extra virgin olive oil. It's also quick to cook so this starter can be on the table 5 minutes after your guests arrive.”

Method


What to do:

Steam the Tenderstem® for 3-4 minutes until just tender.

While the Tenderstem® is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.

Put the hot Tenderstem® onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.
Show/hide comments

comments powered by Disqus