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home > recipes > vegetables > broccoli with burrata, pine nuts and warm anchovy vinaigrette
from Tipperary, Ireland 3/4 cup (about 80g) fresh breadcrumbs (preferably from sourdough bread) 1/3 cup (80ml) plus 1 tablespoon extra-virgin olive oil 1/2 cup (70g) pine nuts 1 tablespoon flat-leaf parsley, chopped about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed 4 tablespoons (60g) unsalted butter 2-3 anchovy filets pinch dried chili flakes 1 tablespoon minced garlic 1 teaspoon fresh thyme 1 lb. (450g) burrata or fresh buffalo mozzarella 1 medium shallot, sliced juice of 1 lemon, plus more for serving salt and pepper Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tablespoon of olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they're golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 cup olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don't wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette


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keyword: broccoli
keyword: burrata,
keyword: anchovy
keyword: vinaigrette
ethnicity: south american
recipes for vegetables
recipes by rcoen
Email Address:
(posted September 29, 2010)

from Tipperary, Ireland

3/4 cup (about 80g) fresh breadcrumbs (preferably from sourdough
bread)
1/3 cup (80ml) plus 1 tablespoon extra-virgin
olive oil
1/2 cup (70g) pine
nuts
1 tablespoon
flat-leaf parsley, chopped
about 1 lb. (450g) Italian
broccoli, sprouting broccoli or broccolini, trimmed
4 tablespoons (60g)
unsalted
butter
2-3
anchovy filets
pinch dried chili flakes
1 tablespoon minced
garlic
1 teaspoon fresh
thyme
1 lb. (450g) burrata or fresh
buffalo mozzarella
1 medium
shallot, sliced
juice of 1
lemon, plus more for serving
salt and pepper

Preheat the oven to 375F/190C. Bring a large
pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tablespoon of olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they're golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper.

Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 cup
olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don't wash out the pan.

Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté
pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed.

Arrange half the
broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.



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