Recipes //
Brunch

Tenderstem Broccoli with Ricotta, Lemon & Shaved Parmesan

Name: Tenderstem Broccoli with Ricotta, Lemon & Shaved Parmesan
Prep time: 5
Cook time: 5
Yield: 2 Servings
Cuisine: British
Ingredients: 300g Tenderstem broccoli; 175g fresh Ricotta; Zest of 1/2 lemon; Juice of 1 lemon; 8 tbsps rapeseed oil; 50g Parmesan; Sea salt and freshly ground black pepper

preparation 5
cook time 5
Serves 2

Ingredients Method

300g Tenderstem broccoli
175g fresh Ricotta
Zest of 1/2 lemon
Juice of 1 lemon
8 tbsps rapeseed oil
50g Parmesan
Sea salt and freshly ground black pepper

Steam the Tenderstem for 3-4 minutes until just tender. Meanwhile, gently break the Ricotta into lumps and shave the Parmesan into curls.

Put the hot Tenderstem onto plates and dot ricotta over the top. Sprinkle on the zest and lemon juice. Scatter the Parmesan, then drizzle with oil and season. Serve immediately.

Ingredients

300g Tenderstem broccoli
175g fresh Ricotta
Zest of 1/2 lemon
Juice of 1 lemon
8 tbsps rapeseed oil
50g Parmesan
Sea salt and freshly ground black pepper

Method

Steam the Tenderstem for 3-4 minutes until just tender. Meanwhile, gently break the Ricotta into lumps and shave the Parmesan into curls.

Put the hot Tenderstem onto plates and dot ricotta over the top. Sprinkle on the zest and lemon juice. Scatter the Parmesan, then drizzle with oil and season. Serve immediately.

Print Recipe