Roast broccoli with white beans and puttanesca from The Guardian Feast supplement, Oct 16, 2021 (page 7) by Thomasina Miers

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Notes about this recipe

  • Foodycat on November 29, 2021

    I used sage instead of rosemary. Really nice! The puttanesca makes much more sauce than it appears from the picture, but it was too good not to use all of it. Cutting the broccoli in quarters to roast left the stalk beautifully tender and tasting almost like an artichoke. I was going to halve the quantities to serve two but we ended up eating all of it as single course meal - it was a large portion but it definitely wouldn't have served 4.

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