Recipe: Genevieve Taylor’s Tenderstem and crispy proscuitto with a creamy shallot and caper dressing (From Wimbledon Guardian)

Recipe: Genevieve Taylor’s Tenderstem and crispy proscuitto with a creamy shallot and caper dressing

7:30am Wednesday 6th February 2013 in Freetime

Genevieve says: “I adore Tenderstem broccoli and use it in my kitchen year-round. It has a more delicate flavour than ordinary broccoli and the texture reminds me of succulent asparagus stems. I also love the fact that you can eat the whole thing, this day and age it feels great to keep wastage to a minimum when we’re cooking.”

Serves 4

Cooking & Preparation time: Ten minutes

You’ll need:

For the dressing:
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp clear honey
1 tbsp crème fraise
2 shallots, very finely chopped
1 tbsp capers, roughly chopped
Salt & freshly ground black pepper

For the Tenderstem:
400g Tenderstem
12 slices prosciutto
Freshly ground black pepper

What to do:

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.

Submitted by www.tenderstem.co.uk