Broccolini & romesco.
the sauce is what actually makes this a recipe, use it for basically anything.
Ingredients:
12-15 broccolini stems/rapini.
toasted pine nuts.
1 garlic clove, chopped.
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, chopped.
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 crusty bread.
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 chop.
Heat the olive oil in a pot over medium-low, add the garlic, sundried tomato and nora chili and let cook until fragrant and the garlic is just starting to brown.
Add the tomato paste, brown sugar and smoked paprika, let cook until caramelized and fragrant.
Add the tomatoes, red pepper and a pinch of salt, increase the heat to medium-high, cook until the tomatoes have released their juices and have broken down. Add a splash of water to prevent anything stuck to the bottom from burning.
Add the stock, bring to a boil then reduce the heat to low and simmer for 30 minutes.
Add the almonds, bread and sherry vinegar, cook for 5 more minutes.
Cut the heat, transfer everything to a blender/food processor.
Blend until well combined, it does not have to be ultra smooth, but if you want it to be, blend it on high for 3-5 minutes then pass it through a chinois.
Season to taste with salt, black pepper and sherry vinegar.
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.
3. cook the broccolini.
Heat clarified butter in a cast iron pan over high heat.
Once smoking place the broccolini in the pan .
Once crisp and evenly charred, flip and continue to cook until each piece is evenly browned all over, season both sides with salt.
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 amount of Romesco onto a plate, place the broccolini on top, add the pine nuts, drizzle olive oil over top and grate parm over everything.