Recipes
Barbecued Kale, stem broccoli & runner beans with pecorino and bagna caude (anchovy)
Grilled to perfection, this dish features smoky barbecued kale, stem broccoli, and runner beans topped with salty pecorino cheese and a rich anchovy-based bagna cauda sauce. It’s a delicious balance of charred vegetables and umami flavours, perfect as a side or light main course.
Method
- Put the milk, anchovies, garlic and mustard in a pan and cook until the milk has almost evaporated and blitz until smooth, this is the Bagna Cauda and allow to cool
- Cover the broccoli stalk in oil and grill on a hot barbecue and once the broccoli has started to blacken on one side turn and do the same on the other side.
- Oil the runner beans, cook on one side until charred and slice
- Oil the kale and cook on one side until 60% of the leaf is black, remove the stalk and mix with broccoli and parsley. Season to taste and top with pecorino and banga cauda dressing and serve
Ingredients
- 250ml whole milk
- 175g anchovy fillets
- 10 garlic cloves
- 10g dijon mustard
- 2 tbsp lemon juice
- 350g broccoli florets
- 100g kale, leaf whole
- 150g runner beans
- 50g picked flat leaf parsley
- 70g pecorino finely grated
- 100g good quality olive oil for oiling the vegetables
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