For company
Tenderstem broccoli with crispy prosciutto
Tenderstem broccoli with crisp prosciutto, green olives, capers and red chilli, lifted with lemon zest, juice and lemon-infused olive oil. A beautiful warm platter for the Italian table.
From Food and Home South Africa, June 2016 — a lovely Italian side with olives, capers and crispy prosciutto. Serve it warm, with the lemon-infused olive oil drizzled over at the end.
Method
- 01
Blanch the broccoli in salted, boiling water for 3 minutes. Plunge into a bowl of ice water, then drain thoroughly.
- 02
Pan-fry the prosciutto in a little of the olive oil over medium heat until crisp. Drain on paper towel and break into bite-size pieces.
- 03
In the same pan, flash-fry the broccoli in the remaining olive oil until heated through. Add the lemon zest and juice and the chilli. Season with sea salt and pepper, then transfer to a serving platter.
- 04
Scatter over the olives, capers and crispy prosciutto pieces. Drizzle with the lemon-infused olive oil and serve warm.
In the glass
Shannon Sanctuary Peak Sauvignon Blanc — Elgin
A bright, cool-climate South African Sauvignon Blanc for the broccoli platter. Its citrus and green notes suit the lemon and vegetables, while fresh acidity balances salty prosciutto, olives, capers and olive oil. Serve chilled.
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