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Broccolini® with Whipped Tahini, Burnt Hazelnut Butter and Crisp Pangrattato Recipe

Entertaining

Sides

Quick & Easy

Broccolini® with Whipped Tahini, Burnt Hazelnut Butter and Crisp Pangrattato Recipe

Prep Time

15 mins
Cook Time

15 mins
Course

Lunch
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia 4

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2 bunches Broccolini®
2 tsp extra virgin olive oil

Whipped Tahini

80g (⅓ cup) tahini
2 tbs lemon juice
1 garlic clove, finely grated
2 tbs Greek yoghurt

Hazelnut Pangrattato

2 tsp olive oil
1/3 cup panko
Finely grated zest of 1 lemon
2 tbs chopped parsley

Burnt Hazelnut Butter

80g unsalted butter, diced
¼ cup hazelnuts, coarsely chopped
1 tbsp lemon juice

Featured products

Broccolini®

Description

Charred Broccolini® paired with whipped tahini, burnt hazelnut butter and crunchy pangrattato for a flavour-packed recipe.

Method

For the whipped tahini, whisk together the tahini, lemon juice, garlic, yoghurt and a pinch of salt until smooth. Gradually whisk in 2 to 3 tablespoons iced water until pale and creamy. Season to taste and set aside.
For the hazelnut pangrattato, heat the olive oil in a large frying pan over medium heat. Add the panko and cook, stirring, for 4 to 5 minutes or until golden and crisp. Remove from the heat and stir through the lemon zest and parsley.
Place the Broccolini® in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain well. Heat the oil in a large frying pan over high heat and cook the Broccolini®, turning occasionally, for 4 to 5 minutes until lightly charred and tender. Transfer to a plate.
For the burnt hazelnut butter, add the butter to the same frying pan and cook for 2 to 3 minutes until foaming and nut brown. Add the hazelnuts and cook for 1 minute until toasted and fragrant. Remove from the heat and stir through the lemon juice.
Spread the whipped tahini onto a serving platter. Arrange the Broccolini® on top, spoon over the burnt hazelnut butter and finish with a generous scattering of hazelnut pangrattato.

For the whipped tahini, whisk together the tahini, lemon juice, garlic, yoghurt and a pinch of salt until smooth. Gradually whisk in 2 to 3 tablespoons iced water until pale and creamy. Season to taste and set aside.
For the hazelnut pangrattato, heat the olive oil in a large frying pan over medium heat. Add the panko and cook, stirring, for 4 to 5 minutes or until golden and crisp. Remove from the heat and stir through the lemon zest and parsley.
Place the Broccolini® in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain well. Heat the oil in a large frying pan over high heat and cook the Broccolini®, turning occasionally, for 4 to 5 minutes until lightly charred and tender. Transfer to a plate.
For the burnt hazelnut butter, add the butter to the same frying pan and cook for 2 to 3 minutes until foaming and nut brown. Add the hazelnuts and cook for 1 minute until toasted and fragrant. Remove from the heat and stir through the lemon juice.
Spread the whipped tahini onto a serving platter. Arrange the Broccolini® on top, spoon over the burnt hazelnut butter and finish with a generous scattering of hazelnut pangrattato.