Sprouting broccoli and nduja

Broccolini (or sprouting broccoli) is a hybrid vegetable comprised from a cross between broccoli and Chinese broccoli (gai lan), to produce tall slender green stalks topped with small, broccoli-like florets with a sweeter and more tender taste to traditional broccoli. Developed over 8 years in the 90s by the Sakata Seed Company, broccolini was developed as a crop that thrives well in warmer climates where traditional broccoli struggles to grow.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 4 bunches broccolini, trimmed (sprouting broccoli)
• 100 g nduja
• 1 tbsp olive oil
• 150 ml reduced chicken stock
• 1 tsp sugar
• 1 tsp salt
• 2 tsp lemon juice
• 15 g finely chopped chives

Instructions

1. Heat a dry heavy-based frying pan over high heat. Once hot, add the broccolini and weight down with a slightly smaller saucepan to press the broccolini against the pan – this helps improve the charring!
   
2. Once the broccoli is well charred, stir through the njuda and olive oil to the pan and cook, tossing, until cooked through and crumbly. Pour over the chicken stock to deglaze the pan, using a wooden spoon to scrape up all the browned bits of nduja off the bottom.
   
3. Stir through the sugar, salt and lemon juice, then transfer the charred broccolini and nduja to a serving plate. Sprinkle with the chives and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

One Pan Spicy Veg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G