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Broccolini with smoked speck, garlic and chilli

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Broccolini with smoked speck, garlic and chilli.
Broccolini with smoked speck, garlic and chilli.Marina Oliphant
easyTime:< 30 minsServes:4

This is a wintry way to dress up broccolini. The speck adds a robust smoky flavour and richness that really clicks for me on a chilly night.

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Ingredients

  • 3 bunches broccolini, trimmed 

  • 150g quality speck, cut into lardons, or use pancetta

  • 100ml extra virgin olive oil 

  • 3-5 cloves garlic, sliced

  • 3 eschalots (golden shallots), thickly sliced in half rounds

  • 1 tsp dried chilli flakes 

  • 60g grana padano parmesan

  •  

Method

  1. 1. Cook the broccolini in a large pot of salted water for four or five minutes or until cooked. Drain, reserving a little of the cooking water.

    2. In a large frying pan, cook the speck over a high heat for three to four minutes until it starts to brown —  you shouldn’t need oil at this stage as the fat will render out of the speck.

    3. Add the oil, garlic and eschalots and cook for a further three minutes, or until the garlic is fragrant and the eschalots have softened and started to take on some colour. 

    4. Add the hot broccolini, the chilli flakes and a splash of the cooking water. Toss through over the heat for another minute or so, reducing any liquid and coating the broccolini well. Pile on to a serving plate, spoon over the pan liquid, grate over the parmesan and serve. 

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