Tony Gemignani
World-champion Pizzaiolo and Pizza Restaurateur
Broccolini
Broccolini is underused and underrated in our industry. You may have tried traditional broccoli (which is common) or broccoli rabe (which is slightly bitter). The flavor and appearance of broccolini really sets this vegetable apart. I prefer to trim and lightly blanch my broccolini first, then quickly sauté it with extra virgin olive oil, salt and pepper. This will help keep the firmness and crispness intact. Here is one of my favorite recipes:
White Pie Broccolini
Tony's Trending Recipe: White Pie Broccolini
Author: Tony Gemignani
Ingredients
- 8½- to 13-ounce dough ball
- 7 ounces whole milk mozzarella, shredded
- ¼ ounce chopped garlic
- 4 ounces raw bulk Italian sausage (pinched dime-sized flat)
- 3 ounces lightly cooked bacon or smoked pancetta, rough cut into ¼ inch pieces
- 6 long pieces broccolini (approximately 5 to 6 inches in length with stem, lightly blanched and sautéed in olive oil, black pepper and salt)
- 3 ounces whole milk ricotta (piped nickel-sized dollops)
- 6 thin slices (half-moon) smoked scamorza
- Shaved Parmigiano Reggiano
- Drizzle extra virgin olive oil
- Pinch crushed red pepper
- 2 lemon wedges
Instructions
- Stretch your pizza into a 12- to 14-inch circle.
- Place your mozzarella on your pizza, leaving a ¼- to ½- inch border.
- Add garlic, pancetta or bacon, and raw pinched sausage.
- Place pizza into your oven.
- Take pizza out of the oven when finished and cut into 6 slices.
- Evenly top pizza with ingredients in this order: crushed red pepper, shaved Parmigiano Reggiano, scamorza, broccolini on each slice, ricotta dollops, squeeze of 1 lemon wedge and leave 1 lemon wedge in the middle.
- Serve.
