Macchialina’s Broccolini al Cesare

Welcome to another tasty edition of Chefs Share. Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.

This month’s dish comes from chef Michael Pirolo of Macchialina (820 Alton Rd., 305.534.2124), a Miami Beach restaurant known for its delicious Italian cuisine. Since 2012, the James Beard semifinalist and his partners have dazzled diners with amazing pastas and other delectable fare like the Broccolini al Cesare, which you’ll soon be cooking.

“This dish is a very special one for me, as it was one of the first dishes I conceptualized when creating the opening menu for Macchialina back in 2012 – our twist on a ‘Cesar salad,’” said Pirolo. “It’s what so much of our menu is about: taking classics and putting our own spin/touch on them.”

Before you get started on the dish, make sure to read the entire recipe so you avoid any surprises; there are multiple parts. Without further ado …

BROCCOLINI AL CESARE

Servings: 2 portions

INGREDIENTS

For the anchovy vinaigrette (1-quart yield):

·      25 anchovies

·      4 cups pasteurized egg yolk

·      4 cups canola oil

·      4 cups extra-virgin olive oil

·      1/2 cup red wine vinegar

·      1/2 cup water

For the panko (1-quart yield):

·      4 cups panko

·      4 cups extra-virgin olive oil

·      Thyme sachet

·      Salt

·      Chili flakes

For the salad:

·      1 bunch broccoli rabe

·      2 tablespoons extra-virgin olive oil

·      2 garlic cloves, sliced thin

·      1 pinch pepperoncino

·      Anchovy vinaigrette

·      1/2 cup shaved Parmigiano

·      1/4 cup toasted panko

·      1 soft-boiled egg (6 minutes)

PREPARATION

·     To make vinaigrette, in food processor pulse anchovies and egg yolk until smooth; slowly add canola and olive oil, then red wine vinegar and water (if needed to loosen consistency). Place in sealed container and refrigerate.

·     To prepare breadcrumb mixture, in sauté pan over medium heat add panko, cover with olive oil, then add sachet and season with salt and chili flakes; gently stir mixture to keep it moving until panko is golden brown.

·      Drain panko using fine mesh strainer and lay out on parchment paper-lined baking sheet to soak up remaining oil.

·      Fill small pot with salted water and bring to a boil; blanch broccoli rabe until tender, about 2 minutes.

·      In large sauté pan, heat olive oil and garlic until it starts to turn gold, then add pepperoncino and broccoli rabe until heated through.

·      Remove pan from heat and add enough anchovy vinaigrette to completely coat broccoli rabe, then toss in Parmigiano.

·      Plate broccoli and top with 1/4 cup panko and soft-boiled egg, cracking it to allow yolk to run out. Enjoy!