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.
sam says
Boiled with olive oil and lemon juice mmmmmmmmm.
Tess Howard says
I love broccolini sauteed with a touch of chili, parmesan and garlic. Its just so yummy on its own then. And so good for you too.
Rebecca Bird says
I love broccolini! I've only ever tried steaming it - might have to give this a go!
Jacki Johansson says
I love broccolini but for some strange reason my kids won't touch it, preferring it's shorter counterpart. I'll have to give this a go with plain old broccoli and see if it works out just as nicely.
Tracey Ewing says
Broccolini with pancetta and feta drizzled with a garlic olive oil is absolutely delicious!
Just lightly simmer the broccolini - makesure it is still crisp and slightly crunchy, this means all the nutrients haven't been boiled out! Once cooked, add crispy (cooked) pancetta over the top and crumbled feta cheese, then drizzle the garlic flavoured olive oil over the top! Amazingly delicious, different, gourmet and reasonable healthy too! I also add fresh halved cherry tomatoes too! The added colour just makes the entire dish look even more amazing :)
jody jamieson says
i love it with past oil and garlic the traditinal italian way its oh so beautiful
Joni says
I microwave them for a short burst so that they are steamed, cover with balsamic vinegar and crushed garlic.
sophia clifton says
I love broccolini stir fried with sesame oil, onion, garlic, ginger, chilli, mirin, brown sugar and hoisin sauce.Yum!
Nelle Hamilton says
Lightly steamed and served with caramelised haloumi
Nicole Kent says
I love it best sauted with a little garlic and a dash of lemon juice!!!
Craig Walton says
My favourite way to eat broccolini is to lighty steam it, and serve with juicy white fleshed fish. Yummie!
leo says
pigs in a blank are great but pigs as the blank wrapped around some Australian grown crunchy broccoli even better.
Monica says
Steamed, served with a little keptup manis drizzled over the top and roasted pinenuts!
TrinaB says
Our favourite way to serve broccolini that even the kids love is in pasta! Cook a packet of fussilli (? the curly pasta!) stir through a small tub of ricotta, toss through steamed brocclini and sprinkle with parmesan and pine nuts. yummy :)
Linda C says
I love my broccolini steamed. :)