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.
Serene says
Buttery Lemon Broccolini, delicious on its own or makes the perfect side dish!
JILL MACMULLEN says
Broccolini is a staple in my family,
it is so rich in vitamins K and C.
We try to grow it all year round,
quality is best when picked from the ground.
Broccolini parmesan fritters - a family treat,
I make them 2 to 3 times a week.
I grab broccolini and gently steam,
being careful not to daydream!!
I set broccolini aside then get a bowl,
adding egg, flour, garlic, parmesan - then whisk and fold.
I add the broccolini and mash just a bit,
and warm a pan with oil so not to stick.
Cook patties until golden brown over moderate heat,
I promise you this recipe can't be beat!
Kara says
Broccolini with sauteed capsicum and feta. Its soooo delicious and a great healthy treat or side dish.
kerry santillo says
I am a broccolini freak. We have with pasta and olive oil, a family favourite, it is so versatile I would be here all day with recipes hahaha
Kate says
I love Broccolini blanched then roughly chopped and briefly sauteed with olive oil, finely sliced garlic, chilli flakes/sliced fresh chilli and black olives then tossed through large pasta shells generously coated with grated parmesan served on the side with BBQd or grilled meats. :)
I've also added some cooked cubed sweet potate or pumpkin for a complete vegetarian meal.
Maria says
Yum. Always looking for different ways to cook vegies.
Courtney says
I like to have my broccolini steamed with a knob of butter or use it as a healthier alternative to 'dip' in dips
Abby Lee says
I love brocollini fried with garlic
Vanda Bacich says
I love it lightly fried in a tablespoon each of peanut oil and soy sauce. A delicious and quick side to any meal.
Kelly Arndt says
Broccolini in a Roast Vegetable Frittata,
With mushrooms, capsicum, zucchini and more,
Roasted before added to milk and eggs,
Baked into a lunch or dinner to adore!
With a side serve of Mediterranean salad,
And served on a fancy plate,
It's a pretty fancy variation of quiche,
Looks, smells and TASTES great!
Deb K says
Raw..I try to cook broccolini
But little people always grab a bit off the plate
To eat before cooking starts!
The Café Sucré Farine says
First of all Claire, they do NOT look ugly or unappetizing! I think they look delicious, Wow, I could eat these like they were candy, even better than Crinkly Crackly Cookies :) Love them and will make them if I ever find broccolini that's not an arm and a leg!
Oh and I'm working on your font thing - I'm not as good as you yet but I'm working on it and it's so fun! Thanks my friend.
Nathan says
Broccolini... in a stirfry.
Veronica Paterson says
B~ROCCOLINI
R~eally tastes great
O~pulence on my plate
C~ooked in many ways
C~ompliments always
O~nly way the kids do eat
L~ovingly added to hamburger meat
I~ really love them deep fried
N~aturally boiled or roasted
I~ want to try them on the BBQ herb buttered.
Meg says
Chilli and Garlic Broccolini.......................................(Tripping the bite fantastic.)
Steam or blanch broccolini for 2-3 minutes until just tender. Drain and refresh. Heat oil in a large pan over medium heat. Add garlic and chilli. Cook for 1-2 minutes until garlic just starts to colour. Add broccolini, season well, then toss to warm through.