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
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250ml whole milk
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175g anchovy fillets
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10 garlic cloves
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10g dijon mustard
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2 tbsp lemon juice
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350g broccoli florets
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100g kale, leaf whole
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150g runner beans
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50g picked flat leaf parsley
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70g pecorino finely grated
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100g good quality olive oil for oiling the vegetables
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