Broccoli
Calabrese broccoli has a large green central head made of tightly clustered flower buds, followed by smaller side heads.
- Edible part
- Heads of unopened flower buds
- Head color
- Green
- Growth habit
- Central head, then smaller side heads
Try it in the kitchen
Steam the florets and dress them with olive oil and lemon, or toss them through pasta with anchovies. Keep some florets intact so the clustered buds remain visible.
For Barilla’s fusilli variation, blend tender florets and sliced stems into a sauce with anchovies, then finish with crisp breadcrumbs.
Calabrese, rather than every broccoli type
Choose the green-headed calabrese type for the food described here. The broad English name broccoli can also cover sprouting types; the calabrese name does not establish where an individual crop was grown.
