Broccoli With Burrata Pine Nuts And Warm Anchovy Vinaigrette
Ingredients
- 3/4 cup fresh breadcrumbs (preferably from sourdough bread)
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup Pine Nuts
- 1 tbsp parsley leaves
- 1 lb Italian broccoli, sprouting broccoli or broccolini, trimmed
- 4 tbsp Unsalted Butter
- 3 x anchovy filets
- pinch dried chili flakes
- 1 tbsp minced Garlic
- 1 tsp fresh thyme
- 1 lb burrata or fresh buffalo mozzarella
- 1 medium shallot, sliced
- juice of 1 lemon, plus more for serving
- salt and pepper
Instructions
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