1kg/2 1⁄4lb sprouting broccoli, cut into florets 100 g/3 1/2 oz bottarga (dried grey mullet or tuna roe)
juice of 1 lemon, strained • 1 clove garlic, chopped 1 sprig fresh flat-leaf parsley, chopped 8 fresh basil leaves, torn
3 tomatoes peeled, de-seeded and chopped olive oil, for drizzling • salt and pepper thin lemon slices, to garnish


1.Cook the broccoli in salted, boiling water for 15 minutes, then drain and leave to cool slightly. Pound the bottarga in a mortar with the lemon juice, then gradually pound in the garlic, parsley, basil and tomatoes.
2.Season with salt and pepper and, when the sauce is fairly thick, drizzle with olive oil. Mix well and pour into a sauce boat. Place the broccoli on a warm serving dish, garnish with lemon slices and serve with the sauce.

Leave a Reply

Your email address will not be published.