Tenderstem and Crispy Proscuitto with a Creamy Shallot and Caper Dressing

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy

For the dressing

3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp clear honey
1 tbsp crème fraîche
2 shallots, very finely chopped
1 tbsp capers, roughly chopped
Salt and freshly ground black pepper

For the Tenderstem

400g Tenderstem
12 slices prosciutto
Freshly ground black pepper

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

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