Tenderstem and Crispy Proscuitto with a Creamy Shallot and Caper Dressing
This mouth-watering recipe is ready in just 10 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
Preheat the grill to hot.
Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
Plunge the Tenderstem into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.
Lay the slices of prosciutto over the Tenderstem, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.
Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.
Recipe courtesy of Tenderstem Broccoli
