Ingredients
- 300 g (10.6oz) Tenderstem broccoli
- 175 g (6.2oz) fresh ricotta
- 0.5 lemon
- zest only
- removed with a zester rather than grated
- 1 lemon
- juice only
- 8 tbsp extra virgin olive oil
- 50 g (1.8oz) Parmesan
- 1 pinch salt and freshly ground black pepper
Instructions
- Steam the Tenderstem for 3-4 minutes until just tender.
- While the Tenderstem is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.
- Put the hot Tenderstem onto plates and dot ricotta over the top.
- Sprinkle on the zest and spoon on some lemon juice.
- Scatter the parmesan over each serving.
- Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.
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