Ferrous, bittersweet broccoli is a stoic companion to salty bacon, and contrasts well with beef and lemon
*Broccoli and bacon*
Broccoli and pancetta make a delicious bittersweet, salty combination. Add sun-dried tomatoes, parmesan, pine nuts and chilli for an Italian combination that's almost Asian in its extremes of sweet, sour, salty, hot and umami. Toast 75g pine nuts and set them aside. In a large frying pan, over a medium heat, flavour 3 tbsp olive oil with 10 dried chillies and 6 sliced garlic cloves, removing the garlic when golden, along with the chillies. Put 400g linguine on to cook, meanwhile adding 200g cubed pancetta to the garlicky oil. Fry until crisp, then add 400g broccoli cut into small florets, making sure they are well coated in the oil. Cook for 4 minutes, add 100g sliced sun-dried tomatoes and cook for a minute longer. Add 3–5 tbsp of the pasta cooking water to loosen the mixture. Drain the pasta and add it to the frying pan with half the pine nuts. Turn the heat off, season, and mix well. Divide between four plates and scatter generously with the remaining pine nuts and some grated parmesan.
*Broccoli and beef*
A partnership that is forged on their shared ferrous tang as much as the bittersweet contrast. It is paired in a popular Chinese-American stir fry with salty oyster sauce, ginger and garlic. If, however, you're feeling wan and actively craving the bitter iron flavour of rare meat, a quick‑seared steak should hit the spot, served with broccoli cooked with garlic and anchovies.
*Broccoli and chilli*
Like cauliflower, broccoli takes on a richer, sweeter flavour when roasted. Red chilli (dried and smoky or fresh and sweet) makes an ideal companion.
*Broccoli and lemon*
For all of broccoli's good points, it does lose its heat very quickly after cooking. The Italian restaurant Orso in London has discovered the answer: serve it warm, not hot, with a squeeze of lemon. If it just turned up like that at the table without any explanation, you might be disappointed, but with a cunning bit of neuro-linguistic programming they forewarn you that it comes warm, which makes it as miraculously delicious as the slow‑roasted pork with crackling it would be foolish not to order it with.
This is an edited book extract from The Flavour Thesaurus by Niki Segnit. To order a copy for £12.99 with free UK p&p (saving £6), go to theguardian.com/bookshop Reported by guardian.co.uk 13 hours ago.
*Broccoli and bacon*
Broccoli and pancetta make a delicious bittersweet, salty combination. Add sun-dried tomatoes, parmesan, pine nuts and chilli for an Italian combination that's almost Asian in its extremes of sweet, sour, salty, hot and umami. Toast 75g pine nuts and set them aside. In a large frying pan, over a medium heat, flavour 3 tbsp olive oil with 10 dried chillies and 6 sliced garlic cloves, removing the garlic when golden, along with the chillies. Put 400g linguine on to cook, meanwhile adding 200g cubed pancetta to the garlicky oil. Fry until crisp, then add 400g broccoli cut into small florets, making sure they are well coated in the oil. Cook for 4 minutes, add 100g sliced sun-dried tomatoes and cook for a minute longer. Add 3–5 tbsp of the pasta cooking water to loosen the mixture. Drain the pasta and add it to the frying pan with half the pine nuts. Turn the heat off, season, and mix well. Divide between four plates and scatter generously with the remaining pine nuts and some grated parmesan.
*Broccoli and beef*
A partnership that is forged on their shared ferrous tang as much as the bittersweet contrast. It is paired in a popular Chinese-American stir fry with salty oyster sauce, ginger and garlic. If, however, you're feeling wan and actively craving the bitter iron flavour of rare meat, a quick‑seared steak should hit the spot, served with broccoli cooked with garlic and anchovies.
*Broccoli and chilli*
Like cauliflower, broccoli takes on a richer, sweeter flavour when roasted. Red chilli (dried and smoky or fresh and sweet) makes an ideal companion.
*Broccoli and lemon*
For all of broccoli's good points, it does lose its heat very quickly after cooking. The Italian restaurant Orso in London has discovered the answer: serve it warm, not hot, with a squeeze of lemon. If it just turned up like that at the table without any explanation, you might be disappointed, but with a cunning bit of neuro-linguistic programming they forewarn you that it comes warm, which makes it as miraculously delicious as the slow‑roasted pork with crackling it would be foolish not to order it with.
This is an edited book extract from The Flavour Thesaurus by Niki Segnit. To order a copy for £12.99 with free UK p&p (saving £6), go to theguardian.com/bookshop Reported by guardian.co.uk 13 hours ago.