Bettina Campolucci Bordi
By Bettina Campolucci Bordi
Cauliflower has had its moment in the limelight in my book, so now I think it’s broccoli’s turn to shine. Poached whole with a zingy dressing over creamy polenta, this dish will impress both your eyes and taste buds.
Preheat the oven to 180°C 350°F/gas 4). Line a large baking tray (pan) with baking parchment.
Prepare the broccoli by chopping 1 cm (½