Calabrese and blue cheese sauce recipe image

Print 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

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