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!
Now you know I love a giveaway and I think you’re going to love this one. Thanks to Broccolini baby broccoli, I have five, that’s right five, $100 Woolworths vouchers to give away. You can buy the ingredients to make quite a few broccolini and prosciutto bundles with that.
To enter, all you have to do is follow the instructions below. You must leave a comment and tell me your favourite way to enjoy broccolini but for bonus entries you can like Claire K Creations and Broccolini baby broccoli on Facebook and tweet about the competition. The competition is open for 2 weeks. Good luck!
- 1 bunch Broccolini baby broccoli
- 6 thin slices of prosciutto
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp lemon juice
- 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.
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