Calabrese and blue cheese sauce

Sauces, conserves & preserves

Calabrese and blue cheese sauce

Name: Calabrese and blue cheese sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2

Side Serves 2 15 min

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

Cooking time: 10 min

Step 1
Heat the cream until starting to simmer, reduce the heat and allow to bubble for a few minutes.
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.
Step 3
Steam or boil the calabrese until just tender and spoon over the sauce.

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