Sprouting broccoli is the hardy variety of broccoli that we choose to cook with. Planted in the spring it grows throughout the summer, producing delicious flowering shoots in the early part of the following year. Both white and purple, early and late, varieties are very good, and grow successfully, playing an important role in the serious vegetable garden, as they can be harvested at a time when there are few other green vegetables.
Sprouting broccoli is sold by the branching stem, often with lots of large leaves still attached. Choose stems that have many tightly closed flower shoots. Discard the large leaves and the main stem. It is these shoots with their smaller, paler leaves enclosing the flower heads that are tender and delicious. Broccoli is available from organic growers, and it is important that you buy it freshly picked.
Fresh broccoli shoots, cooked in boiling salted water and seasoned with extra virgin olive oil, are often found in vegetable antipasti in Rome, served at room temperature alongside other seasonal vegetables. Equally delicious, broccoli cooked in this way is used as the base of pasta sauces and soups.
Calabrese broccoli is a different vegetable, with a less interesting flavour and texture.