Calabrese Broccoli

Crisp Potato Rösti with Calabrese Broccoli Microgreen Crème Fraîche

Golden, lacy potatoes meet cool, bright crème fraîche lifted with Calabrese Broccoli Microgreens. This dish balances richness and freshness, making it ideal as an elegant starter, a brunch centrepiece, or a refined side.

Ingredients (203 servings)

For the rösti:

• 400 g potatoes (waxy or all-purpose), peeled
• 1 tbsp butter
• 1 tbsp neutral oil (sunflower or canola)
• Salt and freshly ground black pepper
• Salt & black pepper

For the microgreen crème fraîche:

• ½ cup crème fraîche or Greek yogurt
• ½ cup Calabrese Broccoli Microgreens, finely chopped
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 small garlic clove, grated
• Salt and pepper to taste

Method

Prepare the potatoes
Grate the potatoes using the large holes of a grater. Place them in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Season with salt and pepper.

Cook the rösti
Heat the butter and oil in a nonstick pan over medium heat. Add the grated potatoes, pressing them into a compact, even cake about 1–1.5 cm thick.
Cook for 7–10 minutes until the bottom is crisp and golden. Carefully flip using a plate or wide spatula, then cook the other side for another 7–10 minutes.

Make the microgreen crème fraîche
In a small bowl, combine crème fraîche, chopped Calabrese Broccoli Microgreens, lemon zest, lemon juice, grated garlic, salt, and pepper. Stir gently to keep the mixture airy and bright.

Serve
Slide the rösti onto a board or plate. Cut into wedges and top generously with the microgreen crème fraîche. Garnish with extra microgreens for colour.

Serving Notes
The microgreen crème fraîche adds a refreshing contrast to the crispy potato, turning a rustic classic into a modern, elegant dish. It pairs beautifully with smoked salmon, poached eggs, or roasted vegetables.

Crispy Lemon-Garlic Chicken Thighs with Calabrese Broccoli Microgreen Gremolata

A bright, herbaceous twist on classic pan-seared chicken. The microgreens create a fresh, vibrant gremolata that cuts through the richness and makes the whole dish feel elegant and modern.

Ingredients (serves 2)

For the chicken:

• 2 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 1 garlic clove, lightly crushed
• 2 sprigs fresh thyme (optional)

For the microgreen gremolata:

• 1 cup Calabrese Broccoli Microgreens, finely chopped
• Zest of 1 lemon
• 1 small garlic clove, grated
• 1 tbsp olive oil
• 1 tbsp finely chopped parsley (optional)
• Pinch of salt
• Squeeze of lemon juice to taste

Instructions

Sear the chicken
Pat the chicken thighs dry. Season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and place the thighs skin-side down. Cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp.

Finish cooking
Flip the thighs, add the crushed garlic and thyme to the pan, and continue cooking for 5–7 minutes until the meat is cooked through. Remove from heat and let rest.

Make the microgreen gremolata
In a small bowl, combine chopped Calabrese Broccoli Microgreens, lemon zest, grated garlic, olive oil, parsley (if using), salt, and a squeeze of lemon. Mix gently to keep the texture light.

Serve
Spoon the gremolata generously over the warm chicken so the lemon oils and microgreens release their aroma. Serve with roasted potatoes, steamed rice, or grilled vegetables.

Serving Notes

The gremolata is the star here: bright, crisp, and loaded with microgreen freshness. It works just as well on fish, roasted vegetables, or even mixed into warm grains.

Microgreen Frittata with Parmesan & Fresh Herbs

Light, savoury, and effortlessly elegant, this frittata folds Calabrese Broccoli Microgreens into a soft, custardy egg base enriched with Parmesan and fragrant herbs. Perfect for brunch, lunch, or a refined light dinner.

Ingredients (2-3 servings)

• 6 large eggs
• ½ cup Calabrese Broccoli Microgreens, loosely packed
• ¼ cup grated Parmesan
• 2 tbsp chopped fresh herbs (parsley, chives, basil, or a mix)
• 2 tbsp crème fraîche or milk
• 1 tbsp olive oil or butter
• Salt and freshly ground black pepper
• Optional: ¼ cup sautéed onions, mushrooms, or roasted cherry tomatoes

Method

Preheat and prep
Preheat the oven to 180°C. Lightly oil a small oven-safe skillet (20–22 cm).

Whisk the base
In a bowl, whisk eggs with crème fraîche (or milk), Parmesan, salt, and pepper until smooth and slightly aerated.

Fold in the greens
Gently fold in Calabrese Broccoli Microgreens and fresh herbs. Add any optional vegetables now.

Cook on the stovetop
Heat the skillet over medium. Add olive oil or butter, then pour in the egg mixture. Cook for 2–3 minutes without stirring, just until the edges begin to set.

Finish in the oven
Transfer the skillet to the oven and bake for 8–10 minutes, until the centre is just set and the top is lightly puffed.

Serve
Allow to cool for a minute before slicing. Garnish with extra microgreens and a sprinkle of Parmesan.

Serving Notes
Perfect warm or at room temperature, this frittata pairs beautifully with a simple green salad, crusty sourdough, or roasted vegetables. The microgreens add brightness and a delicate brassica note that lifts the whole dish.