Charred Broccolini with Corn Romesco and Cherry Tomato Salsa

August 7, 2014
Dinner, Lunch, Healthy, Vegetables, Mediterranean, Summer

Serves: 4 to 6

Corn Romesco
1 cup canola/olive oil blend
2 large ripe yellow tomato, cored and quartered
2 cloves garlic, smashed
1 slice Ciabatta or rustic white bread
¼ cup pine nuts
¼ cup golden raisins
2 to 3 ears corn on cob, blanched, drained and kernels removed (should yield 1 cup of kernels)
2 yellow bell peppers, roasted, peeled, seeded and chopped
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper

1. Heat ¾ cup of the oil in a large high sided sauté pan over medium heat until it begins to shimmer. Add the tomato quarters and cook until charred on all sides; remove with a slotted spoon to a large bowl. Add the garlic to the pan and cook until lightly golden brown on both sides. Remove garlic with slotted spoon to the bowl with the tomatoes. Add the bread to the pan and cook until golden brown on all sides, remove to bowl.. Add the pine nuts and raisins and cook in the oil for 1 minute; remove to the bowl with the other ingredients. Pour the oil over the ingredients.

2. Return the pan to the stove over medium heat, add the remaining oil and heat until it begins to shimmer. Add the corn and cook until it begins to soften and lose its rawness, about 5 minutes. Remove from the heat and let the corn cool to room temperature.

3. Combine the pine nuts, raisins and bread in a mixer and pulse until coarsely chopped. Add the bell peppers, tomatoes, garlic, vinegar and salt and pepper to taste and process until smooth, adding some of the cooking oil to smooth out the mixture. Pour the mixture into a bowl and let cool completely.

4. Add the corn to the mixer and puree until very smooth. Add the romesco mixture to the pureed corn in the mixer and mix until combined.

Corn Relish
4 ears fresh corn, blanched and grilled until golden brown on all sides
5 basil leaves, chopped
2 tablespoons finely chopped fresh chives
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper

Combine all ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

Cherry Tomato Salsa
6 yellow cherry tomatoes, halved
6 red cherry tomatoes, halved
5 basil leaves, chopped
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon clover honey
Kosher salt and freshly y ground black pepper

Combine all ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

Charred Broccolini
1 pound broccolini, trimmed
Garlic oil
¼ cup grated pecorino Romano cheese
Kosher salt and freshly ground black pepper

1. Bring a pot of salted water to a boil over high heat; add the broccolini and cook until crisp tender, about 2 minutes. Drain well, shock in ice water and drain well again. Lay out on paper towels to dry completely.

2. Heat a cast iron pan or griddle over high heat. Add the broccolini in batches and char on both sides. Remove to a bowl, toss with a few tablespoons of garlic oil, cheese and season with salt and pepper.

3. Pour some of the romesco onto a large platter, top with the broccolini and then top the broccolini with the tomato salsa; scatter the corn relish around the plate, serve warm or at room temperature.