Crispy Broccoli and Kale with Toasted Sourdough Sesame Pangrattato


Ingredients for Broccoli and Kale:

2 large heads of broccoli, cut into florets

1 head curly kale, ribs removed, leaves torn

¼ cup Extra Virgin Olive Oil

½ tsp sea salt

1 tsp red pepper flakes

Directions for Broccoli & Kale:

Preheat oven to 400 degrees. On a sheet pan, toss together the broccoli, olive oil, salt and pepper flakes.

Roast for 20 minutes until crispy. Tossing a few times during the cooking process.

On another sheet pan, toss together the kale, olive oil, salt and pepper flakes. Roast for 10-12 minutes.

Ingredients for the Pangrattato:

4 thin slices of prosciutto

½ cup pecans or almonds

2 thick slices of sour dough bread, torn

2 Tbl sesame seeds

2 Tbl unsalted butter

Salt, to taste

Shaved Manchego cheese

Directions for the Pangrattato:

While the broccoli is roasting, place the prosciutto, on a separate sheet pan, in the oven to crisp.

Allow the prosciutto to cool them place in a food processor with the pecans. Pulse to form a fine crumb, taking care not to create nut butter. Add in the torn bread and pulse until the bread is broken into smaller pieces and some larger shards.

Heat the butter in a non-stick skillet. Allow to simmer until the butter browns and smells nutty.

Add in pecans-prosciutto mixture and sesame seeds. Stirring constantly, cook until the bread browns and becomes light and crispy-keep moving it so you won’t burn the nuts & seeds. If the mixture seems dry add more butter. Taste and adjust the seasoning. Keep in mind the prosciutto brings lots of saltiness to the party and the dish will be topped with Manchego cheese.

Ingredients to assemble the Dish:

Zest of 1 lemon

Squeeze of 1 lemon

Directions to assemble the Dish:

Place the warm, roasted broccoli and kale in a serving dish. Sprinkle with the lemon zest and squeeze lemon juice over to taste. Top with bread crumbs and shaved Manchego cheese


Lili Courtney