Home' Scoop : Scoop 50 Summer 2009 Contents it's growing old. It's just like with a flower -- if it's
starting to wilt, it's getting old.
Is there anything people might be surprised to
learn about broccolini?
The thing with broccolini is that it's pretty much a
hybrid. One thing I've heard people say is that it's
a cross between asparagus and broccoli, which is
not true. It's actually a cross between broccoli and
Chinese broccoli. The name broccolini is more
Italian, meaning small or baby broccoli, but it's
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120g pearl barley (orzo)
2 red capsicums, roasted
2 bunches broccolini
2 full lamb brains
10g black truffle
Blanch or steam the broccolini for about 5
minutes. Cool down and dice into small pieces.
Marinate the brains in milk for about two hours,
then blanch for 5-6 minutes, cool and dust in flour,
then dip in eggwash and lastly coat in a herb
crumb mix. Pan fry until golden brown, remove
and strain by resting on a paper towel. Soak
BROCCOLINI AND PEARL BARLEY TORTINO WITH CRUMBED LAMB BRAIN AND BLACK TRUFFLE
actually a different vegetable to regular broccoli.
So despite the name, broccolini's not actually
No. They have it in Italy of course because it grows
very easily now in most parts of the world. It's well
known throughout the whole of the Mediterra-
nean, including Italy itself where it's very popular
and used in a lot of dishes. But I think its origins
are in Asia where it was originally crossed with
Chinese broccoli. sm
the pearl barley in water prior before cooking
for at least a couple of hours. Cook the barley
in vegetable stock slowly so it is just simmering
(about 10-15 minutes) adding stock as necessary.
It is cooked to perfection when it is not soft and
mushy but fluffy, whole and with a little bite to it.
On a plate, place a ring and start stacking. First
the pearl barley, then the roast capsicum slices
and broccolini. Finish with slices of lamb brain on
top. The finishing touch will be the black truffle
shaved onto the brain. Complete your dish with a
drizzle of vincotto (cooked grape must).
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