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.
Lucie says
Looks delicious ..I love steamed broccolini with asparagus as a side dish to any meat or fish ..yum and healthy.
renee hermansen says
i like it steamed with my other vegies.
Jayne says
I love roasted broccoliini and prosciutto I put a bit of balsamic vinegar over them and then roast them and have them as finger food when entertaining and people can never get enough
Marcia Coventry says
I love to stir-fry broccolini along with fresh beetroot leaves, par boiled sweet potato and a handful of walnuts.
Nicole White says
Broccolini Linguine and Ricotta - a guilt free, great for the waist....any time of the year way to enjoy broccolinin! I just have to go and try it roasted now! :)
amanda m says
We usually have it steamed or added into our stir fries, but I love the sound of the roasted recipe, will definately have to try it out!
Penny George says
I love it steamed to perfection and slathered in melted butter...bliss!
Leane says
wow... broccolini and prosciutto combo is looking delicious!! :o)
We steam it and top-off with oyster sauce, stir-fry with fresh seafood (scallops, prawn-cutlets) is another option... but we'll definitely try this baked recipe next time!
Huan says
In a stir fry mixed with plenty of other delicious vegies
Ying Ying TAN says
I have it stir-fried with some mushrooms, carrots, onions and some butter =)
Amanda Elizabeth from Amanda's Mummy Jeans says
Just raw baby! Beautiful food is best in its truest natural form, crunch crunch!!
Aaron Kaczmarczyk says
I love roasted Broccoli covered in bread crumbs before being dipped in nicely melted cream cheese then putting them in the fridge for an hour. They are a great party dish!
Melissa says
I love crumbed broccolini. Breadcrumbs with garlic and lemon coating the broccolini is absolutely divine! It gives the broccolini oomph and makes it mouth wateringly delicious. Yum!
Sheralee says
Yum! This sounds incredibly yummy! Delicious!
Jennie from SA says
Steamed, drained and thrown in a saucepan that has some chopped garlic sauting in olive oil. Toss and season well with Murray River sea salt and chilli flakes (optional). Serve hot. A great accompaniment for any dish. We have it at least once a week and my kids eat it too! Great with mash potatoes. Broccolini...you are making me hungry!
Carol .J says
. I Blanche my Broccolin then put it in a casserole dish .Then i make a creamy sauce to put over the top of it and to finish off with some grated cheese .cook for around 30 minutes and it is beautiful .