3 small heads broccoli, thick
stalks trimmed, quartered
Olive oil, for drizzling
30 gm butter, coarsely chopped
30 gm plain flour
375 ml (1½ cups) warm milk
60 gm (¾ cup)coarsely grated
parmesan
60 gm (¾ cup)coarsely
grated provolone piccante
(see note)
ANCHOVY & CHILLI CRUMB
60 gm fresh sourdough
breadcrumbs
4 anchovy fillets, finely
chopped
1 garlic clove, crushed
½ tsp dried chilli flakes
1½ tbsp olive oil1 Preheat oven grill to high.
Place broccoli in a baking dish
to fit snugly, drizzle with oil,200 gm fine polenta
60 gm (¾ cup) finely grated
parmesan
120 gm (1 cup) almond meal
3 eggs, beaten
4 small chicken breasts,
tenderloins removed,
pounded flat
Vegetable oil, for
shallow-frying
1 tbsp extra-virgin olive oil
2 tsp red wine vinegar
½ head radicchio, coarsely
shredded
HERB BUTTER
150 gm salted butter, chopped
2 garlic cloves, finely grated
2 tbsp coarsely chopped
oregano
1 tbsp coarsely chopped sage
1 tbsp coarsely chopped thyme
Finely grated rind of 1 lemon1 Preheat oven to 100°C.
For herb butter, melt butter in
a saucepan over medium heat.
Add remaining ingredients,
reduce heat to low and cook,Polenta-crumbed chicken
with herb butterSERVES 4Almond meal gives a delicious nuttiness to this polenta and
parmesan crumb, which also makes a great gluten-free
alternative to breadcrumbs – try it with escalopes of veal.stirring occasionally, until butter
is infused with the flavour of the
herbs (5 minutes). Keep warm.
2 Combine polenta and
parmesan in a bowl and season
to taste. Place almond meal
and eggs in separate bowls and
season almond meal to taste.
Dust chicken with almond meal,
shake of excess, coat with egg,
then press into polenta mixture
to coat and place on an oven
tray lined with baking paper.
3 Heat 2cm vegetable oil in a
large frying pan over medium-
high heat until shimmering. Fry
chicken in batches, turning
occasionally, until golden and
cooked through (5-6 minutes).
Drain on paper towels, then
transfer to a wire rack set on an
oven tray and keep warm while
you cook remaining chicken.
4 Whisk olive oil and vinegar
in a bowl, add radicchio, season
to taste and toss to coat. Cut
chicken into pieces and serve
with herb butter and radicchio.Broccoli cheese with anchovy
and chilli crumbsSERVES 4Okay, sure, this dish is smothered in white sauce and topped
with salty, spicy breadcrumbs, but it’s mainly broccoli – right?season to taste and grill until
tender and beginning to char
(10-12 minutes).
2 Melt butter in a saucepan
over medium heat, add flour
and cook, stirring, until
sandy-coloured (2-3 minutes).
Remove from heat and
gradually whisk in milk. Return
to low heat, stir until thickened
(3-5 minutes), then stir in
cheeses until melted.
3 For the anchovy and chilli
crumb, toss ingredients
in a small bowl to coat in oil
and combine. Pour sauce over
broccoli, top with crumb and
grill until golden and bubbling
(4-5 minutes). Serve hot.
NoteProvolone piccante
is available from select
delicatessens. If it’s unavailable
use aged cheddar instead.64 GOURMET TRAVELLERQuick meals