Purple Sprouting Broccoli with Dolcelatte

The purple sprouting season has just started ... it is short lived, so get it while you can!

Cultivated by the Romans, purple sprouting broccoli has only recently risen to prominence. Especially good when young and tender, purple sprouting broccoli should have a strong colour in the head and stalks should cleanly snap when broken.

One classic combination with to steam and serve with anchovies. I like a different kind of strong pungency to offset the strong flavour of the broccoli - Dolcelatte.

Dolcelatte is a blue veined, creamy Italian cheese from cow milk created really for the British market as a less pungent Gorgonzola. Fat content is higher in Dolcelatte, something like 50%!

To make the sauce, simply place some Dolcelatte into a saucepan with a little cream and on a very low heat let it melt - that's it.

Steam the broccoli for a few minutes, having split any thick stalks down the middle with a knife. Take off the steam, remove the lid and allow the bulk of the steam to escape.

Serve out the broccoli, pouring the sauce over.

Served as a starter or as a vegetable accompaniment to meat, purple sprouting broccoli with a Dolcelatte sauce is divine!

The latter works especially well with some good steak and a few chips - potato lengths deep fried in dripping.