Sautéed purple sprouting broccoli with pancetta and squid

Sautéed purple sprouting broccoli with pancetta and squid

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I always make the most of the purple sprouting broccoli season (from February to April), as it has a unique flavour and is more appealing than the standard broccoli we get all year round. Here it is blanched then crisped in the fat from the pancetta, which gives it a superb taste. Together with squid, pancetta, garlic and parsley, sprouting broccoli makes a lovely starter – full of wonderful, invigorating flavours.

Ingredients

Quantity Ingredient
200g squid pouches, cleaned
sea salt
freshly ground black pepper
400g purple sprouting broccoli
olive oil, for cooking
8 slices pancetta, halved

Persillade

Quantity Ingredient
1 small garlic clove, peeled
5g flat-leaf parsley leaves

Method

  1. Place the squid on a board and cut down one side of each pouch to open it out. Now lightly score the flesh (see below). Slice the scored squid into small pieces.
  2. Bring a large pan of salted water to the boil. Add the broccoli florets and blanch for 2–3 minutes, then drain and plunge into a bowl of iced water to refresh. Once cold, remove from the water, drain and pat dry on kitchen paper. Set aside until ready to use.
  3. Meanwhile, for the persillade, finely chop the garlic and parsley, then chop them together to mix thoroughly; set aside.
  4. Heat a non-stick frying pan over a medium-high heat and add a drizzle of olive oil. Add the pancetta and cook on each side until crispy, then remove from the pan and set aside.
  5. Add the broccoli to the pan with a little more oil and sauté briefly until the florets turn a bit crispy. Remove and set aside.
  6. Now add the squid to the pan, season with salt and pepper and sauté over a medium-high heat for 1–2 minutes. Remove the pan from the heat and return the crispy pancetta and broccoli. Scatter over the persillade, toss together and serve.

Note

  • Scoring the inside surface of the squid will encourage it to open and curl decoratively as it is seared in the pan. Lay the opened squid pouch on a board with the inside surface uppermost. Score diagonal lines across the flesh, first in one direction, then at right angles to the first lines, cutting about a third of the way through the flesh.
Tags:
The Kitchin Restaurant
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