Purple-sprouting broccoli with ricotta, lemon, olive oil and Parmesan from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 54) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 26, 2018

    I'd initially added it to the weekly menu list as it checked off a few boxes: green vegetable, complimentary flavors, using up leftover ricotta. Not that I wasn't excited, it just wasn't the main show. Or so I thought. Quick, easy, and bright spring flavors means that we'll make this again for sure. Steamed broccoli (we used regular) is topped with dollops of ricotta, shaved parmesan, lemon juice, olive oil and salt and pepper. That's it! I could see this easily being converted into a appetizer toast or even sandwich, as I was putting bites on my bread at dinner and really enjoying it.

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