Broccolini & romesco.
The sauce pairs well with many things, including fish, meat, poultry, pasta, bread, roasted & grilled veg.
Ingredients:
12-15 broccolini stems/rapini.
pine nuts.
1 garlic clove, minced.
pinch dried red chili flakes.
Parmigiano Reggiano, grated.
lemon, juice and zest.
ground black pepper.
kosher salt.
2-3 tbsp clarified butter.
olive oil.
romesco sauce:
3-4 plum tomatoes, chopped.
4 garlic cloves.
1 red pepper.
1 sundried tomato.
1 tbsp tomato paste.
3-4 dried nora or ancho chile pepper.
35g/one large handful blanched almonds.
25g cubed bread (sourdough, baguette, etc.)
1 tsp smoked paprika.
1 -2 tbsp sherry vinegar.
1/4 cup chicken/vegetable stock.
3 tbsp extra-virgin olive oil.
1 tbsp brown sugar.
kosher salt.
black pepper.
Equipment:
cast iron/sauté pan.
food processor.
mortar and pestle.
Yield:
~3 servings.
Execution:
romeso sauce.
Place the red pepper over an open flame until fully blackened, cover with aluminum foil and let rest for 20 minutes. Once cool enough to handle, peel off any charred skin, remove the seeds and core then chop into small chunks.
Heat the olive oil in a pot over medium-low, add the garlic, sundried tomato and nora chili and let cook until fragrant.
Add the tomato paste and smoked paprika, let cook until caramelized and fragrant.
Add the tomatoes and red pepper, increase the heat to medium-high and add a pinch of salt, cook until the tomatoes have released their juices and have broken down.
Add the sherry vinegar and stock, bring to a boil then reduce the heat to low and allow to simmer for 30 minutes.
Cut the heat, transfer everything to a food processor, alongside the almonds and bread.
Pulse everything until well combined, it does not have to be perfectly smooth.
Season to taste with salt and black pepper.
2. toast the pine nuts.
Preheat an oven to 350°F
Place a handful of pine nuts onto a baking tray and let toast in the oven for 5 minutes or until lightly browned, let cool.
Once cooled, crush in a mortar and pestle, set aside.
3. cook.
This recipe works especially well when cooked on the grill, brush the broccolini with clarified butter before grilling.
Heat clarified butter in a cast iron pan over medium heat.
Once shimmering place the broccolini in the pan and add a pinch of salt.
Once crisp and evenly charred, flip and continue to cook for 2-3 minutes or until each piece is evenly browned all over.
Add the garlic, black pepper and chili flakes, toss to combine, cook for 1-2 minutes or until aromatic and the garlic starts turning golden brown then cut the heat.
Allow the broccolini to rest in the pan for 3 minutes before serving, the residual heat will finish cooking to broccolini, if its still not done throw it in a 350°F for a couple of minutes.
Finish with lemon juice and zest, season to taste with salt.
4. serve.
Place a generous scoop of Romesco onto a plate, place the broccolini on top, add the pine nuts, drizzle olive oil over top and grate parm over everything.