Italian Jam
Shea Gallante shares two exquisite spreads, broccoli rabe pesto and fig-onion jam, to serve with fresh burrata cheese.
Burrata with Broccoli Rabe Pesto and Fig-Onion Jam
Watch the Video
Italian Jam
Shea Gallante shares two exquisite spreads, broccoli rabe pesto and fig-onion...
- Comments()
The Martha Stewart Show, February 2011
- Yield Serves 2
Add to Shopping List
Ingredients
for the jam
- 1/4 cup dried chopped figs, preferably Mission
- 1/2 cup port wine
- 1/4 cup vegetable oil
- 2 red onions, minced
- 1 tablespoon Acacia honey
- 1/2 cup red wine
- Coarse salt and freshly ground pepper
for the pesto
- 1/4 cup vegetable oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
- Pinch of crushed red pepper flakes
- 1 cup homemade or store-bought low-sodium vegetable stock
- 1 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts
- 1 tablespoon pine nut oil
to serve
- 2 thick slices country bread
- 8 ounces burrata cheese, room temperature
Directions
-
Make the jam: Place figs in a medium bowl and add port wine; let stand 30 minutes. Heat oil in a small saucepan over medium-high heat; add onions and cook, stirring, until translucent, about 3 minutes. Add honey and continue cooking until onions are caramelized and golden, about 2 minutes more. Add soaked figs and their liquid and wine; season with salt and pepper. Let mixture cook until thickened, about 30 minutes. Remove from heat and let cool.
-
Make the pesto: Heat vegetable oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook, stirring, 1 minute more. Add broccoli rabe and red pepper flakes; cook, stirring, for 3 minutes. Add vegetable stock and cover; cook until broccoli rabe is tender, about 5 minutes.
-
Remove skillet from heat and strain broccoli rabe mixture. Transfer solids to the jar of a blender along with 1/2 cup olive oil, cheese, pine nuts, and pine nut oil. With the machine running, slowly drizzle in remaining 1/2 cup olive oil; blend until smooth. Season with salt and pepper.
-
To serve: Preheat broiler. Rub both sides bread sliced with garlic and drizzle with olive oil. Place on a baking sheet and broil, turning, about 1 minute per side. Serve with jam, pesto, and burrata.
Love a broccoli pasta. For another fantastic recipe, please visit me at my website:
http://moreismoremom.wordpress.com/2010/11/05/it-doesnt-have-to-wednesda...