Broccoli With Burrata

****I’ve made a correction to the ingredients in the recipe so if you receive this by email please use this version. Sorry!

If you only need one recipe for broccoli, this is it. I discovered it a few years back when I purchased what was to become one of my favorite cookbooks-Sunday Suppers at Lucques-written by the illustrious Los Angeles chef, chef Suzanne Goin. I haven’t made it to any of her restaurants, but I have had a great time cooking my way through her book. I’ve yet to be anything but thrilled by each and every recipe that I’ve tried.

This is a great do-ahead dish as you can blanch the broccoli and make both the anchovy butter and the breadcrumbs ahead of time and put it all together right before serving. Each bite is the perfect combination of crunchy breadcrumbs and salty butter mingled with the very creamy burrata. It’s a match made in heaven.

Broccoli  with Burrata

3/4 cup fresh breadcrumbs
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
1 tablespoon sliced flat-leaf parsley
1 pound Italian broccoli, sprouting broccoli, or broccoli, trimmed
2 teaspoons minced salt-packed anchovy

6 tablespoons unsalted butter
1/2 chile de àrbol, sliced thinly on the diagonal
2 teaspoons minced garlic
1 teaspoon thyme leaves
1 pound burrata or fresh mozzarella
1/4 cup sliced shallots
1 lemon, for juicing
Kosher salt and freshly ground black pepper

Preheat the oven to 375° F. Bring a large pot of heavily salted water to a boil over high heat.

Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.

Spread the pine nuts on another baking sheet, and toast them 4 to 5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts, and combine them with the whole pine nuts, breadcrumbs, and parsley in a small bowl. Season with salt and pepper.

Blanch the broccoli in the rapidly boiling water 2 to 3 minutes, until just tender. Drain, and cool on a baking sheet.

Heat the remaining olive oil and the butter in a small saucepan over low heat. Add the anchovies and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. Season with 1/2 teaspoon salt.

Cut the burrata into 6 slices and arrange on 6 dinner plates.

Heat a large sautè pan over high heat for 1 minute. Add the anchovy butter, shallots, and broccoli and season with salt, pepper, and a squeeze of lemon. Toss well to warm the broccoli and coat it with the anchovy butter.

Taste for seasoning and plate next to the burrata. Shower the pine nut breadcrumbs over the top. Serves:6

Here are some of my other favorites from Sunday Suppers at Lucques:

Hazelnut Cake

Kabocha Squash and Fennel Soup

Chocolate Bread Pudding with Cinnamon

Braised Beef Short Ribs with Horseradish Cream