BreadLemonMustard

Max La Manna: Broccoli Stem Tartare with Pangrattato

A bright, crunchy little dish that turns the most overlooked part of the broccoli into the star of the plate.
Why this recipe: We toss out more than half of all broccoli sold in the UK, and most of that is the stem. But here’s the secret: the stem is the sweetest, most tender part of the whole vegetable. This dish brings it back to life with lemon, mustard, herbs and warm golden pangrattato made from stale bread.

Prep Time: 20 mins
Cooking Time: 0
2 people

Used in this recipe

Ingredients

For the tartare

2 large broccoli stems, peeled (save the peel)
A small handful of tiny broccoli fl orets, chopped
1 tbsp finely diced shallot (or use leftover red onion)
1 tsp capers, finely chopped
1/2 tsp Dijon mustard
1 tsp white miso
Zest of ½ lemon
Juice of ½ lemon
2 tbsp extra-virgin olive oil
Sea salt + black pepper

Quick-pickled broccoli peel

Reserved broccoli peel
2 tbsp vinegar (apple cider, white wine, or even pickle brine)
½ tsp sugar
Pinch of salt

Pangrattato

1 large handful stale bread, grated or crumbled
1 tbsp olive oil
Pinch of sea salt
Optional: lemon zest, garlic, chilli flakes

Method

Prepare the broccoli: Peel the tough outer skin from the stems (save it), then dice the tender inner stem into tiny 2–3mm cubes — tartare-sized. Finely chop any stray, small florets and add them to the bowl for colour and texture.
Make the quick-pickled peel: In a small bowl, mix the vinegar, sugar and pinch of salt. Add the broccoli peel, scrunch gently and leave for 5 minutes to soften and brighten.
Mix the tartare: In a bowl, whisk together the mustard, miso, lemon zest, lemon juice and olive oil. Fold through the diced broccoli stem, chopped florets, shallot and capers. Season with salt and black pepper. Taste and adjust — you want sharp, fresh and crunchy.
Pangrattato: Toast the stale breadcrumbs in a hot pan with olive oil and a pinch of salt until golden and crisp. Add lemon zest, garlic or chilli if you like. Keep warm.
Bring it all together: Drain the pickled peels and chop roughly. Fold a spoonful through the tartare and save a little for the top. Shape the tartare into a small mound or use a ring mould for a neat circle. Pile the tartare onto a plate, spoon over a little of the pickled peel, drizzle with olive oil and scatter with warm pangrattato.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.