Broccoli & Burrata + A Weekend Guide
Happy weekend everyone ! What are you all up to ?? We’re excited to check out “9”, a North African restaurant by Michael Berardino of the Dell’anima, ‘Inoteca, L’artusi empire (some of our favorites) in Hell’s Kitchen (53rd + 9th). Sounds so yummy. And Friday we might join the Feast Conference to celebrate what is local and good, and rub shoulders with some pretty cool people . We’re also excited to see NY Mag take over the Hester Street Fair with more than 40 restaurants and food trucks. Someone might need to roll us home… Hope to see you all out and about ! xo
Below is our recipe for Broccoli and Burrata with a warm anchovy & caper dressing (courtesy of Camille Becerra)…bon appetite !
Broccoli & Burrata
with warm anchovy & caper dressing
1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
bunch of broccoli
one round of burrata
high quality olive oil
cracked black pepper
Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.
Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.
Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.