Ficelle Sandwich With Baby Broccoli Recipes

GARLIC BABY BROCCOLI

Steps:

• In 4-quart saucepan, heat 1 inch water to boiling. Add broccoli; cook over high heat 3 to 4 minutes or just until stalks are crisp-tender. Drain; set aside.
• In 12-inch skillet, heat oil over medium-high heat. Add garlic to oil; cook 1 to 2 minutes, stirring occasionally, until light golden brown. Add cooked broccoli and broth; simmer over high heat about 2 minutes or until broth is almost completely reduced. Season with salt and pepper to taste.

SAUTEED BABY BROCCOLI

Steps:

• Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add baby broccoli; season with salt and pepper. Cook, stirring occasionally, until baby broccoli has turned bright green and is tender, about 9 minutes. Serve immediately.

BROCCOLI AND EGG SANDWICH

Steps:

• Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
• Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
• When almost done, place a slice of provolone cheese over the top to melt.
• Serve on Italian bread.

FICELLE SANDWICH WITH BABY BROCCOLI

Steps:

• Make the relish: In a small saucepan, warm the olive oil over medium heat. Add the rosemary and chile and cook, stirring occasionally, until sizzling, about 1 minute. Add the onion and ½ teaspoon salt. Reduce the heat to low and cook the onion, stirring occasionally, until tender, about 5 minutes. Transfer the onion mixture to a medium bowl and discard the chile and rosemary. Meanwhile, in a small bowl, soak the currants in hot water for 10 minutes. Drain and set aside. Add the balsamic vinegar to the saucepan and reduce it by two thirds over medium-low heat. Add the reduced vinegar, currants, pine nuts and parsley to the onions. Season with salt, cover and set aside. Make the sandwich: Bring a large saucepan filled with water to a boil. Prepare an ice-water bath. Blanch the broccoli for 30 seconds, then transfer to the ice-water bath to cool. Drain the broccoli. In a large skillet, warm the olive oil over medium heat. Add the garlic and chile and cook, stirring occasionally, until fragrant, about 1 minute. Add the broccoli and season with 1 teaspoon salt and a pinch of pepper. Cook until crisp-tender, about 2 minutes. Transfer the broccoli to a cutting board to cool. Chop the broccoli into bite-size pieces. In a medium bowl, combine the broccoli with ¼ cup of the relish. (Reserve any remaining relish for another use.) Slice the baguettes lengthwise, being careful not to cut all the way through the bread. Spread the burrata on one half of the baguettes, dividing it equally among the servings. Arrange the broccoli mixture over the cheese and close the sandwiches. Serve immediately.