End of year's special recipe : BROCCOLI ROMESCO by @ISSYCROKER

For an unexpected flavor pairing, chef Issy Croker likes to match the fresh fruitiness of Veuve Clicquot Rosé champagne with something savoury like her deliciously smoky broccoli Romesco. Top it with pecorino cheese and enjoy it as a seasonal starter or as a main course.


Here's what you'll need :

6 tablespoons olive oil, 3 slices of sourdough bread, 1 jar of charred red peppers, drained, 60g blanched almonds, 1⁄2 a bunch of flat leaf parsley, one handful of leaves kept for the end, 2 tablespoons red wine vinegar, 1 teaspoon of smoked paprika, 1kg of broccolis, woody ends trimmed, Pecorino, to finish

LGD 2008

Pour half the oil into a large frying pan and tear in the slices of bread. You are aiming for random bite sizes pieces. Toss all the bread in the oil and place over a medium heat. Fry the bread until all crisp and equally golden roughly 6 minutes. Put to one side.

In a blender add the red peppers, almonds, parsley leaves and stalks, red wine vinegar, paprika and the remaining 3 tablespoons of olive oil and a handful of your toasted bread and season well with salt. Blend until smooth. Heat a large griddle pan over a high heat and broccoli for about 3 minutes on each side or until charred but cooked through. You may need to do this in a few stages.

Smear the romesco over a large platter or serving plates and top with the broccoli and toasted bread. Finish with a drizzle of olive oil, a generous handful of pecorino shavings and a sprinkle of reserved parsley leaves.

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