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light-meals

Charred Broccolini with Smoky Romesco Sauce & Toasted Almonds

A brilliant vegetarian starter or tasty little lunch if you're feeling fancy!

20 2
Charred Broccolini with Smoky Romesco Sauce & Toasted Almonds | DonalSkehan.com, A brilliant vegetarian starter or tasty little lunch if you're feeling fancy!

light-meals

Charred Broccolini with Smoky Romesco Sauce & Toasted Almonds

A brilliant vegetarian starter or tasty little lunch if you're feeling fancy!

Monday, February 13, 2017

500g broccollini

2 tbsp olive oil

1 tbsp butter

4 tbsp flaked almonds, toasted

250g 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

Food processor

Large griddle pan

 

20 mins
Serves 2

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 storecupboard. It makes a generous amount so don’t be afraid to save the rest in a jar in the fridge with a slick of extra virgin olive oil on top of the sauce to seal it’s freshness. Seek out the best quality ricotta and sour dough bread you can find 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 fry arrange the broccolini across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until 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 1-2 minutes.
Spread each sour dough toast with ricotta and top with charred broccolini, romesco sauce and toasted almonds.
Serve while the broccolini is still warm.
20 mins
Serves 2

Ingredients

500g broccollini

2 tbsp olive oil

1 tbsp butter

4 tbsp flaked almonds, toasted

250g 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

You'll Need

Food processor

Large griddle pan

 

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