Charred broccolini with smoky romesco sauce and toasted almonds

Charred broccolini with smoky romesco sauce and toasted almonds: serve it while the broccolini is still warm.

Charred broccolini with smoky romesco sauce and toasted almonds: serve it while the broccolini is still warm.

Sat, Feb 11, 2017, 06:00

   
  • Serves: 2
  • Cooking Time: 20 mins
  • Course: Starter
  • Cuisine: Spanish

Ingredients

  • Time: 20 minutes
  • Serves 2
  • 500g broccollini
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 tbsp flaked almonds, toasted
  • 250g Toonsbridge ricotta
  • 4-6 slices sourdough bread, toasted
  • Sea salt
  • For the romesco sauce:
  • 50g blanched almonds, toasted
  • 50g skinless hazelnuts, toasted
  • 6 garlic cloves, peeled and roughly chopped
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 slice of stale white bread, torn up (crusts are perfect)
  • ½ red onion, peeled and roughly chopped
  • 1 large tomato, peeled, deseeded and chopped
  • 90g roasted red peppers from a jar
  • Good handful of flat-leaf parsley, finely chopped

Method

The recipe here for romesco sauce has a number of ingredients but don’t be put off by the list; most will likely be found in your store cupboard. It makes a generous amount so don’t be afraid to save what’s left in a jar in the fridge with a slick of extra virgin olive oil on top to seal its freshness. Seek out the best quality ricotta and sourdough bread for this simple starter – it will make all the difference.

Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.

Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the broccolini across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until it is tender when pierced with a fork and each piece has deep char marks. If you would prefer your brocollini more tender, add a splash of water to the pan and cover with a lid for another 1-2 minutes.

Spread each sourdough toast with ricotta and top with charred broccolini, romesco sauce and toasted almonds.

Serve while the broccolini is still warm.