Recipe: James’s broccoli with burrata, pine nuts, & warm anchovy vinaigrette
Having seen this recipe in (had you guessed) my new favourite book Sunday Suppers at Lucques: Seasonal Recipes from Market to Table, I couldnt wait to try it out. I didn’t like pine nuts up until a couple of years ago when I tried them toasted (where had you been all my life delicious nuts?!) and now I really can’t get enough of them. I have been meaning to share with you some more pine nut recipes such as pear, pine nut and blue cheese tarts, and roasted vegetable cous cous with goats cheese and pine nuts; but those are stories for another day.
I say, let’s get to the recipe shall we?
This was originally a starter recipe made to serve 6, but I reduced the quantities (of everything except cheese it seems. How predictable) and served it as a main course for two. This is actually very quick to prepare, but does use quite a few pots and pans.
The fresh green broccoli and asparagus (they were on offer together…) went so well with the milky mozzerella and salty crumbs, and there was a little pool of anchovy-y buttery sauce left on the plate to mop up with a slice of olive sourdough. MMMMmmmm I want to make it again!!
Anywho… have a gawk at this…
James’s broccoli with burrata, pine nuts, & warm anchovy vinaigrette
adapted from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Serves 2 for dinner
1/2 cup breadcrumbs
1 tbsp extra virgin olive oil
1/4 cup pine nuts
2 tbsp sliced flat-leaf parsley
A mixture of tenderstem broccoli and asparagus, trimmed
1 tbsp butter and 2 tbsp olive oil
3 chopped anchovy fillets
A pinch of dried chilli flakes
3 cloves grated garlic
1 lb burrata (I used 2 balls of buffalo mozzarella)
1 lemon, for juicing
salt & freshly ground black pepper
Preheat Oven to 175. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
Spread pine nuts on another baking sheet, and toast them 4 to 5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts in a pestle and mortar, and mix in the whole pine nuts, breadcrumbs, and parsley. Season with salt and pepper.
Blanch the broccoli and asparagus in the boiling water 2 to 3 minutes, until just tender. Drain, and cool on a baking sheet.
Meanwhile, heat the remaining olive oil and the butter in a small saucepan over low heat. Add the anchovy and chilli and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and turn off the heat. The garlic will finish cooking in the hot oil.
Cut the mozzerella into slices, and arrange on the plates.
Heat a large sauté pan over high heat for 1 minute. Add the anchovy butter and veg, and season with salt, pepper, and a squeeze of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning.
Arrange the veg next to the mozzerella, and shower the pine nut breadcrumbs over the top.