Broccoli stem, 20g butter,
Following on from my recent recipe using broccoli stem, I wanted to create something a bit lighter and cleaner tasting as a platform for the full flavour of the parmeggian. Broccoli stem has a slightly cabbagey flavour, sweet and nutty which makes it the perfect accompaniment to the burnt butter sauce.
1) Put the pasta on to boil in hot, salted water for 8-10 minutes
2) Slice the stem from the broccoli and peel away the tough outer layer of skin. Slice the stem into thin pieces and set aside.
3) Melt the butter in a pan and keep on a medium heat for at least 5 minutes, until the butter begins to turn brown. Add in the broccoli and sizzle for a further 2-3 minutes on a lower heat.
4) Strain the pasta and stir into the butter, then serve with shaved parmeggian.