| Serves |
|---|
| 6-8 |
Ingredients
For the Broccolini
- 680g broccolini, ends trimmed
- For the bread crumb topping
- 5 slices bacon, sliced into ½” pieces
- ½ teaspoon chili flakes
- 1 cup panko bread crumbs
- ⅛ teaspoon of salt
- ¼ cup Parmigiano Reggiano
For the Tomato-Caper Dressing
- 2 cups, small diced Roma Tomatoes (about 4)
- 3 tablespoon capers, chopped
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon liquid honey
- 3 tablespoons, chopped basil
- Salt and Pepper
Directions
- For the broccolini, bring a large pot of water to the boil. Add the broccolini and bring back to a simmer. Cook, uncovered for about 8 minutes, until the stems of the broccolini are tender and it is bright green in color. Do not overcook it. Drain and set aside to cool.
- For the breadcrumb topping, add the bacon to a pan set over medium heat. Cook, stirring occasionally for about 8-10 minutes, until the bacon is crispy. Remove the bacon from the pan with a slotted spoon, onto a paper towel to drain.
- Turn the heat down to low. Add the chili flakes to the bacon fat and cook for about 20 seconds. Sprinkle the panko breadcrumbs into the pan and cook, stirring occasionally, until the breadcrumbs turn golden brown, about 6 minutes or so. Transfer the breadcrumbs to a bowl to cool completely. Once they are completely cool, mix in the Parmigiano cheese.
- For the dressing, add the tomatoes, capers, shallot, garlic, lemon zest and juice, honey into a bowl and mix to combine. Stir in the basil. Season with salt and pepper.
- To assemble, chop the broccolini into 1 -inch sized pieces. Add it to a mixing bowl. Mix in three quarters of the tomato-caper dressing. Pile the broccolini onto a serving platter or bowl. Top with the remaining tomato-caper dressing and the bacon bits. Finish by scattering the breadcrumbs on top.