Page 71 - TOH_Edition16

CUTLER FAMILY – BRONX, NY
“Leanna loves vegetarian meals that feature cheese. This recipe is easy and is absolutely delicious!” MICHELLE CUTLER
CHARRED BROCCOLINI, CRISPY WHITE BEANS AND MOZZARELLA
INGREDIENTS
1 lb. broccolini, trimmed and halved
6 tbsp. extra virgin olive oil, divided
1 tsp. fine sea salt, divided
2 (15.5 oz.) cans cannellini beans
1 Fresno or jalapeno pepper, thinly sliced
1 clove garlic, finely
chopped
1 pint cherry tomatoes, halved
1⁄4 cup chopped Italian parsley
8 oz. ball mozzarella
1/3 cup grated pecorino Romano cheese
1/2 – 1 tsp. black pepper
1 lemon, cut into wedges
1 Heat a very large skillet over medium high heat until very hot, 4-5 minutes
2 In a bowl, toss broccolini with
3 tbsp. olive oil. Add to skillet in an even layer (can be done in batches). Cook until slightly charred, 2-3 minutes per side. Transfer to large bowl and toss with 3⁄4 tsp. salt.
3 Wipe skillet and return to medium high heat. Add 2 tbsp. oil; swirl to coat pan. Add beans in a single layer (can also be done in batches). Cook, undisturbed, until outer skins peel, brown and crisp, about 1-2
minutes. Add chili pepper and garlic, stir and cook undisturbed, 15-30 seconds. Transfer to bowl with broccolini.
4 Add 1 tbsp. oil to skillet, swirl to coat. Add tomatoes and cook until tomatoes are blistered, about
5 minutes. Add to bowl.
5 Gently toss the mixture with parsley and 1⁄4 tsp. salt. Slice mozzarella
and arrange in the center of a serving bowl. Surround with broccolini mixture. Sprinkle with cheese and pepper. Drizzle with olive oil and serve with lemon wedges.
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