I only ever share recipes here that I personally think are delicious and share-worthy.
Some I eat and quickly dispose of the photos, others make the trip from the oven or stove straight into the bin.
These little bundles of deliciousness?
Let me tell you, they are one of the best things I've ever made.
I know you're looking at the photo and thinking 'oh dear Claire's gone mad they look terrible' but trust me, you cannot judge these babies on appearances.
Last week I was sent a big box of Broccolini thanks to Perfection Fresh. Now I love Broccolini so it wasn't going to be a hard task to get through it all but I thought I'd better get a bit fancy and do something other than steam it.
My friend Amy suggested wrapping bunches in prosciutto.
Brilliant I thought!
I'd cooked them just like I did these little bean parcels in the pan.
I was tossing up which prosciutto to buy at the deli when the lady asked me what I was going to do with it.
'You should get the Aussie one because it holds together well.
I wrap it around asparagus and bake it in the oven.'
Of course my mind started ticking.
The oven method could have ended badly with wilted miserable broccolini but instead it turned into something fabulous.
The tops turned crunchy quite like my favourite deep fried spinach at my local Chinese and the flavour combination of the prosciutto and broccolini was amazing.
Although they look terrible and shrivelled they were quite the opposite - crispy and delicious.
You'll just have to trust me!
I was separating them all into little bundles when I got a little bit carried away and artistic.
Hey when you work from home with no workmates to entertain you you have to make your own fun (yes playing with food is fun!).
Just a note - make sure you dry them all really well after you wash them.
I'm not sure if it would make a difference to the resulting crispiness but I wouldn't want to risk it.
Chop each stalk of broccolini half way and then join the two pieces together.
I used one stalk for each bunch.
Last time I was asked to bring a salad to a party I invented my broccolini, feta and pecan salad.
It was hit but a friend and I got talking.
We were trying to figure out where it came from.
We couldn't remember it being around when we were younger.
Turns out that's because it wasn't introduced to Australia until 1999.
Perfection Fresh introduced it and now it's grown in five Aussie states.
Once you've made your little bundles, wrap them in prosciutto and place them on a lined baking tray.
Mix up a combo of olive oil, balsamic and lemon juice and brush it all over the bundles making sure you coat the florets then pop it into the oven for about 20 minutes at 180C fan-forced.
I admit, when I took them out of the oven I thought 'oh no what a waste they look awful.'
Then I broke off a leaf and bit into the crunchy delicious little morsel that burst with flavour.
Serve them while they're still warm.
They'd make a perfect accompaniment to a barbeque.
I might have eaten the whole lot of them for my lunch yesterday with a side of halloumi. Enjoy!
Recipe
Ingredients
- 1 bunch Broccolini baby broccoli
- 6 thin slices of prosciutto
- 2 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon lemon juice
Instructions
- Wash and dry the broccolini (make sure you dry it well!).
- Pre-heat the oven to 180C fan-forced and line a baking tray with baking paper.
- Chop each stem in half and bundle the two halves together.
- Wrap each bundle in prosciutto and place on the lined baking tray.
- Mix the olive oil, balsamic and lemon juice together and then brush over the bundles making sure you brush the florets well.
- Bake for 15-20 minutes or until the tops are nice and crispy.
- Serve warm.
Hotly Spiced says
I wish I'd seen this post earlier today. I have a dinner party for eight tonight and I'm cooking roast beef and this would have been perfect with it. I've bought asparagus that I'll steam (it's cheaper than broccolini at the moment) but that wrapping it in prosciutto business is such a great idea. Next time! xx
Tracy Boulter says
I love brocollinin in a stir fry but can't wait to try your recipe.
Fiona says
I love broccolini steamed and while hot sprinkled with a little garlic, butter and crushed pistachio nuts - delicious!!
Kylie Gladwin says
I love broccolini cooked with pasta, a creamy sauce and bacon chopped finely. A fast and easy dinner my daughter Loves.
I adore your creation here, will be trying very soon!
Allyson says
Sounds good wrapped in prosciutto.
I love broccolini steamed especially with white sauce and perhaps steamed smoked cod. Bellissimo!
Lorraine @ Not Quite Nigella says
I love broccolini too! It's such a lovely crunchy vegetable and easier to pretty up than say broccoli (which I also love) :)
Jenny Watson says
I am so going to have to try your recipe - I have only just recently discovered prosciutto and I love it. I normally just use broccolini in a stir fry or steamed. I'll have to be a bit more adventurous!
Sarah says
We normally have it steamed, never had roasted! Will have to try it for dinner one night. x
Sam says
Great work with your recipies
Heather says
gorgeous as a quick stir-fry with chilli, garlic and ginger and a splash of soy sauce.
Darbi says
Roasted!
Maureen | Orgasmic Chef says
I would LOVE this on my plate! I doubt I'd share.
Sam says
Sounds amazing. My daughter has food allergies so I can't use the prosciutto but I can get a preservative free equivalent that should work well. We both love broccolini so it will be a win.
Natasha Andrews says
I always steam my broccolini, I have never thought of roasting it...I have some in the crisper at the moment that I am nw going to roast for lunch!!
Claire says
We'll be having the same lunch today Natasha!
Natasha Andrews says
it was SO yummy!!! thanks for such an awesome idea!!
Erin @ she cooks, she gardens says
Yum! I love roasted broccolini, it takes on such an awesome flavour profile. We put it on pizza with some olives, mushies, a little chilli and some salty feta.
Claire says
I can't believe I've never roasted it before Erin! Mmm that sounds delicious. Might have to try it out on our Sunday night pizza this week.