Jamess Broccoli With Burrata Pine Nuts And Warm Anchovy Vinaigrette Recipes

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
• Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
• Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.

BROCCOLI WITH GARLIC AND ANCHOVIES

Steps:

• Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
• Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
• Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.

BROCCOLI WITH ANCHOVIES AND GARLIC

Steps:

• Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
• Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
• Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

HEALTHY BROCCOLI RABE WITH PINE NUTS

Steps:

• In large stockpot, boil water.
• Add broccoli rabe and blanch 2 minutes.
• Drain.
• In large skillet, heat oil.
• Add garlic and cook 1 minute.
• Add broccoli rabe and cook 4 minutes.
• Season with salt and pepper.
• Add pine nuts.
• Toss and serve.
• Yields about 1/2 cup per serving.

PURPLE SPROUTING BROCCOLI, JERSEY ROYAL, BURRATA & ANCHOVY SALAD

Steps:

• Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they're well coated in the oil, and fry until golden - this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don't burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
• Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they're all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp - the shallots and garlic should be soft and caramelised.
• Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
• Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
• Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
• Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.

JAMES'S BROCCOLI WITH BURRATA, PINE NUTS, AND WARM ANCHOVY VINAIGRETTE

Steps:

• 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.
• Meanwhile, heat the remaining 7 tablespoons olive oil and the butter in a small saucepan over low heat. Add the anchovy and chile 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. Season with 1/2 teaspoon salt.
• Cut the burrata into six slices, and then cut each slice in half.
• Heat a large sauté pan over high heat for 1 minute. Add the anchovy butter, shallots, and broccoli, 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 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.