Page title and description
Calabrese and blue cheese sauce
Sauces, conserves & preserves
Calabrese and blue cheese sauce
This is a classic combination and you can choose your favourite stinky blue for the job - we use Cropwell Bishop Stilton or Perl Las Blue. Don't be shy of using most of the stalk from the Calabrese; it's all good food. Cut your florets with long tapering tails of stalk or cut shorter florets and chop the main stalk into neat batons. This would make a great pasta sauce; you could even stir/mash the whole lot into a plain risotto.
Ingredients
- 150ml double cream
- 75g blue cheese
- 200g Calabrese broccoli, cut into equal sized florets
- black pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Heat the cream until starting to simmer, reduce the heat and allow to bubble for a few minutes.
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Step 2
Crumble in the blue cheese, whisking as you go. Check the seasoning; it should be salty enough from the cheese. Add twist of black pepper.
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Step 3
Steam or boil the calabrese until just tender and spoon over the sauce.
