The first time I saw the flower sprouts was last week when I opened my weekly veggies box.
These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe. —mad&delicacy
Pour some water (about 3,5 l) in a big pot, cover with a lid and bring to a boil. Wash the flower sprouts and cut in half the biggest ones. In a small pot heat 2-3 tbsp of extra virgin olive oil and add the garlic. After 2 min put the anchovies in and let cook for a few minutes while breaking the filets with a wooden spoon. (until they sort of melt).
When the water is boiling add the pasta and salt only when it is boiling again. With a wooden spoon mix and let cook uncovered, (check the cooking time on the pasta package). In a wok (large enough to hold the pasta) heat 2-3 tbsp of extra virgin olive oil. Place the flower sprouts in and let them stir- fry until they are cooked but not too soft (about 5 minutes). Drain the pasta and pour in the wok. Add the anchovies sauce and gently mix. You can serve with chopped chilli peppers.