ajoblanco, purple sprouting broccoli recipe Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0 https://staging.bascofinefoods.com/wp-content/uploads/2020/04/charred-sprouting-broccoli-with-ajoblanco-and-chilli-oil-1.jpg

Charred Purple Sprouting with Ajoblanco and Chilli Oil

4 people
Easy

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g purple sprouting broccoli
Olive oil
Salt to taste
Fried corn kernels, crushed
For the ajoblanco sauce:
100g blanched almonds
1 garlic clove, finely grated
3 tsp sherry vinegar
125ml extra-virgin olive oil
Flaky sea salt
For the chilli oil:
4 garlic cloves, peeled and finely sliced
1 tsp chilli flakes
75ml olive oil

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Introduction

This is a delicious way to enjoy purple sprouting broccoli. Serve this as a side dish or on some toasted sourdough bread and pile it on top. You could add a poached egg, too, if you like.

Method

To make the chilli oil, heat the oil in small saucepan, add the garlic slices and fry until golden brown, drain onto some kitchen paper and set aside. Allow the oil to cool slightly, add the chilli flakes, cover with clingfilm and allow to infuse for 10 minutes.
To make the ajoblanco sauce, place the almonds, garlic, sherry vinegar into a food processor and start to blend whilst you add the oil on steady stream, blend for 3 minutes until smooth, pass through a fine sieve and set aside.
Trim the broccoli and cut each piece into half. Boil for 2 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges.
Spoon the ajoblanco sauce in the centre of a plate, pile the sprouting broccoli and drizzle with the chilli oil, garlic chips and some crushed fried corn kernels.

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