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  • Recipe

Broccoli, Broccoli Puree, Shiitake and Breadcrumb Salsa

Broccoli, Broccoli Puree, Shiitake and Breadcrumb Salsa

Ingredients

  • 250 g
    Onions
  • 300 g
    Unsalted Butter, divided use
  • 500 g
    Broccoli, stems peeled, diced large
  • 70 g
    White Wine
  • 680 g
    Vegetable Stock, divided use
  • 75 g
    Pecorino, in chunks
  • 75 g
    Parmesan, in chunks
  • 6 g
    Garlic, sliced
  • 3 g
    Ginger, sliced
  • 14 ea.
    Dried Shiitake Mushrooms, rehydrated; reserve soaking liquid
  • 40 g
    Vegetarian Oyster Sauce
  • 20 g
    Chinese Dark Soy Sauce
  • 15 g
    Rice Wine Vinegar
  • 15 g
    Sherry Vinegar
  • 14 g
    Sugar
  • 14 g
    Sesame Oil
  • Extra Virgin Olive Oil and Lemon Juice
  • Breadcrumb Salsa, recipe follows
  • Cooking Oil, as needed

Preparation

Sauté onions in 200 grams of butter, but do not brown. Add broccoli stems and cook through. Deglaze with white wine; add 205 grams of vegetable stock and puree while hot, adding pecorino and Parmesan cheese while blending. Add remaining 100 grams of cold butter in cubes; keep warm.

Sauté garlic and ginger in oil and add shiitakes; sauté. Add remaining seasonings (except salt; lemon juice and EVOO), remaining 475 grams of stock and reserved soaking liquid, about 225 grams. Braise for 30 to 40 minutes.

Grill broccoli stalks and toss with lemon juice, salt and EVOO. At service, add puree to the plate, top with broccoli and garnish with breadcrumbs. Mound shiitakes by broccoli.

To make breadcrumb salsa: Combine 20 grams of minced parsley with15 grams of minced capers and 1 minced garlic clove. Add 90 grams of extra virgin olive oil, juice of ½ of lemon and 2 grams of kosher salt. At service, stir in 20 grams of toasted breadcrumbs.

Chefs Erling Wu-Bower and Chris Jung - Maxwells Trading, Chicago