Tenderstem Broccoli with Ricotta, Lemon and Shaved Parmesan
- 300g Tenderstem broccoli
- 175g fresh ricotta
- Zest of ½ lemon, removed with a zester rather than grated
- Juice 1 lemon
- About 8 tbsp extra virgin olive oil
- 50g Parmesan
- Salt and freshly ground black pepper
Steam the Tenderstem for 3-4 minutes until just tender.
While the Tenderstem is cooking gently break the ricotta into lumps and shave the Parmesan into nice curls.
Put the hot Tenderstem onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the Parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.
Recipe courtesy of Tenderstem Broccoli