2995. SEARED BROCCOLINI with BACON and PARMIGIANO

serves four 


2 bunches broccolini (about 1 lb. total) 
2 thick slices bacon, sliced crosswise about 1/4 inch wide 
Kosher salt 
2 tablespoons extra-virgin olive oil; more as needed 
1 teaspoon fresh lemon juice  
1/2 teaspoon ground piment d’Espelette 
1/4 cup freshly grated Parmigiano-Reggiano

In a large pot fitted with a steamer basket, bring about 1/2 inch of water to boil over high heat. Add the broccolini, cover, and steam until just tender, 6 to 7 minutes. Transfer to a large towel-lined baking sheet and let cool briefly; then pat very dry with another towel. In a 12-inch skillet, cook the bacon over medium heat, stirring frequently, until golden, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the fat in the pan. Increase the heat to medium high and arrange half of the broccolini  in a snug single layer in the skillet, making sure all have good contact with the bottom of the pan. Sprinkle with 1/4 tsp. salt. Let cook undisturbed until browned in spots, about 1-1/2 minutes. Transfer to a serving platter. Add 1 tablespoon of the olive oil to the skillet and sear the remaining broccolini, sprinkling it with another 1/4 teaspoon salt. Return the first batch of broccolini to the skillet. Sprinkle with the bacon, lemon juice, chile, and the remaining 1 tablespoon of olive oil. Toss well to combine and remove from the heat. Sprinkle with the Parmigiano, quickly toss to combine, and transfer to the serving platter. Serve immediately.


bacon recipe courtesy of: Dabney Gough, Fine Cooking, Issue 113

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings


1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets 
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.


bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7 

2411. BACON and PEAR FRITTATA with HOISIN SAUCE

3 rashers bacon, cut into 2 cm squares
1 medium brown onion, sliced
1/2 bunch broccolini
4 medium eggs
1/2 small pear, peeled, cored and diced
1/2 cup Italian parsley, roughly chopped
1/2 cup grated Parmesan (half for the egg mixture/half for the top)
50 ml extra virgin olive oil
4 tablespoons hoisin sauce
2 cups rocket
2 tablespoons dressing

Heat a grill pan and add the olive oil. Add the bacon and onions, cook for several minutes, then stir fry the roughly chopped broccolini. Combine in a bowl the eggs, half the Parmesan, the diced pear, Italian parsley and seasoning. Add this to the bacon and broccolini then gently stir as it begins to set. When almost set swirl half the hoisin sauce through the top and sprinkle with the remainder of the cheese. Finish under the grill or in a hot oven. Present with a drizzle of the hoisin sauce, olive oil and a little dressed rocket.


bacon recipe courtesy of: IGA Supermarkets, Australia

1312. BROCCOLINI, BACON and LEMON PASTA

serves 4


400 grams rigatoni
2 bunches of broccolini, trimmed and sliced
1/4 cup olive oil
4-6 rashers of bacon, remove rind, chopped.
2 cloves of garlic, sliced
1 tablespoon of lemon zest
1/2 cup of finely grated parmesan
sea salt

Place large saucepan of salted water on to boil. Once rolling boil is achieved, add pasta. One minute before pasta is cooked, add the broccolini. Cook for further one minute. Drain and keep warm - in the large saucepan. Heat 1 tablespoon of oil in frypan. Add bacon and cook for 3-5 minutes or until crispy. Add garlic and lemon zest and cook for one minute or until fragrant. Add to pasta and stir through, adding remaining oil and sea salt to taste. Add parmesan and toss to combine.


courtesy of: Cathode Recipes, Perth, Australia, Tuesday, November 4, 2008