Broccolini with Burrata
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Young Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

 
Cuisine: Vegetable Side
Servings: 6

Ingredients

  • 3/4 cup fresh breadcrumbs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts
  • 1 tablespoon sliced flat-leaf parsley
  • 1 pound Italian broccoli sprouting broccoli, or broccoli, trimmed
  • 6 tablespoons minced salt-packed anchovy
  • 1/2 chile de àrbol sliced thinly on the diagonal
  • 2 teaspoons minced garlic
  • 1 teaspoon thyme leaves
  • 1 pound burrata or fresh mozzarella
  • 1/4 cup sliced shallots
  • 1 lemon for juicing
  • Kosher salt and freshly ground black pepper

Instructions

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  • Preheat the oven to 375° F. Bring a large pot of heavily salted water to a boil over high heat.
  • Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
  • Spread the 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, 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 2 to 3 minutes, until just tender. Drain, and cool on a baking sheet.
  • Heat the remaining olive oil and the butter in a small saucepan over low heat. Add the anchovies 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. Season with 1/2 teaspoon salt.
  • Cut the burrata into 6 slices and arrange on 6 dinner plates.
  • Heat a large sautè pan over high heat for 1 minute. Add the anchovy butter, shallots, and broccoli and season with salt, pepper, and a squeeze of lemon. Toss well to warm the broccoli and coat it with the anchovy butter.
  • Taste for seasoning and plate next to the burrata. Shower the pine nut breadcrumbs over the top.

Notes

From Suzanne Goin's book: Sunday Suppers at Lucques.
A good alternative for the anchovies is minced roasted red peppers and capers.
Burrata is a rich mozzarella with cream beaten into it. If you can't find it at your market, use a fresh mozzarella cheese.