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Braised broccolini with mozzarella

STEVE MANFREDI

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Braised broccolini with mozzarella
Braised broccolini with mozzarellaMarco Del Grande

When buying broccolini, look for a glossy, deep green colour. If the stalks are yellowing or excessively dry, cracked or curling at the base, you can be sure they are old. A yellow flower or two in the head is nothing to worry about. It can be stored for well over a week in the refrigerator, wrapped in a damp cloth.

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Ingredients

  • 360g (2 bunches) broccolini

  • 4 tbsp extra virgin olive oil

  • 2 eschalots or one onion

  • peeled and finely diced

  • 2 cloves garlic, minced

  • 250ml chicken stock or water

  • Salt

  • Pepper

  • 200g ball of fresh mozzarella, cut into thin slices

Method

  1. Trim the very bottom of each broccolini stalk and wash them well. Heat the olive oil in a saucepan and lightly fry the onion and garlic for a minute. Add the broccolini and fry at medium heat, constantly turning for another minute. Add the chicken stock and simmer gently for 4-5 minutes until the broccolini stems are tender. Season with salt and pepper. Arrange them on a serving plate while still hot and place the mozzarella slices on top before serving.

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