There are two sorts of broccoli, sprouting broccoli with purple or white heads, and calabrese which has blue-green heads.
Sprouting broccoli is leafier than calabrese and can be served as a starter vegetable in its own right, with mayonnaise. Green broccoli, called calabrese, reflects the vegetable's Italian origins. The cooks of Calabria chop the florets into a pasta made salty-sweet with anchovy sauce or paste and some sultanas. This is then topped with crisply fried breadcrumbs.
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