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.
Chrystal says
I've never cooked this dish but would love to.
Owen says
Just love them steamed, but still crispy to taste and served best with fish.
Pippa C says
Love making Broccolini bake, with corn, white sauce and lots of parmesan cheese crisped on top!
Crystal McFarlane says
roasted broccolini with pumpkin, sweet potato and roast chicken!
ariane bowie says
Broccolini is delicious ,i love it in beef and black been stirfry, so delicious and extremely good for you
Judith perez says
I steamed. First. And put some. Grated cheese and bacon and we put it the oven .
tanya bowers says
Sizzling Garlic Beef With Broccolini Recipe is my fav dish and its also my families fav dish its mouth watering the beef strips are so soft and juicey it melts in your mouth
Natalie Stoute says
Steamed with salt and pepper. That's all it needs! I'll certainly give your recipe a shot though, make a great side dish for dinner parties. Thank you :)
Lisa says
I love broccolini lightly steamed and tossed into a fresh salad... yummmm!
Alma G says
Our family loves broccolini in a pasta with caramelised onion, italian sausage, bocconccini and just a slug of olive oil and shavings of parmesan. It's delicious!
gidda gilbert says
I love broccolini microwaved for 1 1/2 minutes. A quick instant, crisp, tasty, side vegie to add to any meal.
I stopped buying normal broccoli years ago when I found grubs in them.
Never ever happened with broccolini. I have complete faith in broccolini!
Natasha says
I love to hold my nose and then swallow
Kate Ryan says
I've never tried broccolini itself, but I'd prepare it like I do broccoli. My partner and I love it stirfried until slightly softened but still crisp in the middle, tossed with a little honey, soy sauce and crushed garlic. Yum! You can practically taste the goodness in it. :)
Louise says
I love it steamed but also love it in stirfry's!!
Tracy says
Lightly stirfried with a dash of oyster sauce. Delish!