BAKED SPROUTING BROCCOLI

This is one of the simplest side dishes ever. There is really nothing to it. Prepare the vegetable the day before serving and simply put it into the oven for 5 minutes the next day.

YOU WILL NEED:

600g sprouting broccoli

2 tablespoons extra-virgin olive oil salt and pepper

2 tablespoons toasted almond flakes

1. Place the broccoli onto a flat baking sheet and drizzle with extra-virgin olive oil. Season lightly. Cover the dish with foil and keep it in the fridge till needed.

2. Set the oven to 180°C. Bake the broccoli uncovered for 5 minutes. Serve at once sprinkled with the toasted almonds.

Wine Pairing

Andrew Azzopardi, Vintage 82

When preparing for a dinner with the family, it’s usually practical to choose wines that are easy-drinking and fresh. To accompany this menu, I would choose a fresh and juicy white wine, high in acidity and without any oak, such as a New Zealand Sauvignon Blanc. A mineral and fresh Riesling is also a good alternative, but make sure it’s a dry-style otherwise it will contrast too much with the soup.

Since these celebratory family meals usually last a while, I like to choose medium-bodied wines that won’t be too heavy for the guests. I may opt for a Beaujolais Cru such a Fleurie, which is floral, light, fresh, and dangerously enjoyable. While I would steer away from heavily oaked or high alcohol wines, I may offer a mature Bordeaux-blend to go with the veal.

On a special occasion like an Easter gathering, I like to bring out a bottle of sweet wine which would easily be shared among the whole family. A late harvest Riesling or botrytis-infected Tokaji would work perfectly with the white chocolate and vanilla bavarois.