Friday, January 30, 2009

Spigariello Broccoli Bonanza

The Spigariello Broccoli was coming in at a nice steady pace, not too much, not too little. But then, we had a bit of a January heat wave and all the plants just went nuts. So there's a big bunch of it in my fridge and more shoots ready to pick. You know what that means, another recipe featuring Spigariello Broccoli.

Braised Spigariello Broccoli on Toast with Poached Eggs

2 tablespoons olive oil
3 cloves garlic, minced
A pinch of red pepper flakes (Aleppo)
1 pound Spigariello Broccoli shoots,
--- tough stems removed, tender parts, including leaves,
--- chopped into about 1/2-inch pieces
About 3 cups water
4 thick slices country bread,
---brushed with olive oil and toasted
4 eggs
Your very best extra virgin olive oil for drizzling
Salt and Fresh ground black pepper

Heat the olive oil in a medium sized saute pan over medium heat. Add the garlic and red pepper flakes and saute a bit, don't allow the garlic to brown. Add the chopped Spigariello to the pan and a pinch of salt. Stir for a couple of minutes and then add the water to the pan. Bring to boil, then turn the heat to low and cover the pan. Braise until the broccoli is tender to your liking, it took about 15 minutes for my taste. There should still be a fair amount of liquid left in the pan.

Meanwhile, bring another pan of water to a strong simmer for poaching the eggs. When the broccoli is done, remove it from the heat and set aside while you poach the eggs. (Sorry, I'm not going to give an egg poaching lesson here).

While the eggs are poaching, place the bread slices in wide shallow soup bowls (I like to warm the bowls in a low oven first). Use a slotted spoon to portion the braised Spigariello onto the bread slices, reserving the braising liquid. When the eggs are done to your liking (I like mine with runny yolks), place one on top of each portion. Pour some braising liquid over each portion, using all of it. Drizzle with olive oil, sprinkle on some good flaky salt and a grind of black pepper. Serve warm.

This made 2 main course portions.


  1. Not fair - I love the sound of this but our broccoli is refusing to sprout!

  2. Ok now...are trying to make us hungry or something??? Well, it's working:)

  3. I'm dying for spring planting season to start and you're just not helping ;>

  4. Catalangardener, you could use kale instead of spigariello, it's quite similar.

    Jan, who me? why would I do something like that! ;)

    Daphne, I'm sensing that you are not the only one with just a bit of spring fever! You all will have a chance to gloat when I'm sitting here in the fog of June nights, waiting for night time temps to get warm enough so that my tomatoes will set fruit!

  5. Doesn't the braising liquid make the toast soggy? Or is it more like a sauce by the time you reduce it?

    Sounds yummy, in any case.

  6. No kale either but I might have a go with the grean cauli we have as that has a very broccoli esque flavour - thanks.

  7. Hi Susan, The liquid does make the toast soggy, but that's basically the idea. I have always loved to dunk bread or toast into soup, and this is kinda like that.

    Catalangardener, let me know if you try that, it sounds good. The spigariello is actually more like kale than broccoli, at least in texture since the leaves are the bulk of what you harvest.

  8. Great blog! I love the recipes and the amount of things you have growing. It looks like you have some heirloom fava beans going- where did you get them? I am looking to add some fava beans to our catalog. Your photos are amazing...

    Stephen Scott
    Terroir Seeds

  9. Thanks Stephen, Is that the Crimson Favas that you're asking about? I got my original seeds about 3 years ago through the Seed Savers Exchange year book from Copia.

  10. Interesting to read a recipe for it as I'm going to be trying it out for the first time this year. Thanks.

  11. Ottawa, if you like kale you will probably like Spigariello.


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