Tonnarelli with Purple Sprouting Broccoli, Riviera Olives & Pangrattato

We use purple sprouting broccoli from a family farm in West Sussex, harvested now, at peak season, while the buds are still tight, giving it a mineral depth, gentle sweetness and a natural, slightly bitter edge. We purée the stalks with stock, olives and pecorino to form a smooth base, then fold through steamed florets for texture. Garlic and chilli are softened in olive oil before cream is added, creating a rounded sauce lifted by whole Riviera olives. Paired with tonnarelli and finished with toasted pangrattato and Gran Moravia, the dish draws on Roman and wider Lazio cooking, where bitter greens, pecorino and olives are often brought together with long pasta and breadcrumbs for contrast.