There’s nothing that hits the spot quite like toast does. But really, it’s all about the topping…
Lindsay-Jean Hard’s new book ‘Cooking With Scraps’ is all about using ingredients and leftovers (that you might have ditched and effectively, wasted), and turning them into something truly mouth-watering – Like said toast topping! Keep reading…
PHOTO: Penny De Los Santos
Lemony Olive Oil–Poached Broccoli Stems and Chickpeas on Ricotta Toast
‘This dish came about because I was craving chickpeas (Don’t judge, they’re my desert island food—I really love chickpeas.) and I was thinking about British chef April Bloomfield’s Lemon Caper Dressing, an extraordinarily lemony dressing that makes your mouth pucker in the most wonderful way.
The perfect scrap to marry those two thoughts had to be broccoli stems: They provide a complementary flavor, are an excellent vehicle for soaking up the lemony dressing, and I just love how little broccoli stem coins look mixed in with the chickpeas. (What can I say, they’re cute!) Makes appetizers for a small crowd or a single slice of toast each for 3 or 4.’
–Extracted from Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing)
INGREDIENTS:
Stems (large and small) and leaves from 2 heads broccoli
1⁄3 to 1/2 cup extra virgin olive oil, plus more for drizzling
1 can (15 ounces) chickpeas, drained and rinsed (see box, bottom, and Note, page 46)
1/4 cup freshly squeezed lemon juice
1/2 teaspoon fine-grain sea salt
Thick slices of crusty bread (use a baguette if you’re making this as an appetizer, or 3 or 4 slices from a larger artisanal loaf like sourdough if you’re serving it to a few)
1 container (16 ounces) ricotta cheese (you won’t use all of it, but the amount you’ll need will vary depending on whether you’re making this for a few or many)
Red pepper flakes, for garnish (optional)
METHOD
1. Remove the tough outermost layer of the broccoli stems, reserving any leaves. I like to use a paring knife to get it started and then I just peel it away. Once it’s all peeled, chop the broccoli into roughly chickpea-size pieces.
2. Heat 1/3 cup olive oil in a medium-size saucepan over medium heat. Add the broccoli. If the pieces aren’t fully covered, add the remaining olive oil. Cook until nearly tender, about
5 minutes, depending on the size of your pieces.
3. Add the chickpeas, 3 tablespoons of the lemon juice, and the salt. Cook until the broccoli is fully cooked, but not yet turning to mush, another minute or two, and remove from the heat. Add the broccoli leaves and stir, so that they wilt. Taste and adjust, adding the additional tablespoon of lemon juice or more salt if necessary.
4. Meanwhile, toast the bread slices in a toaster (or on a sheet pan under the broiler).
5. Spread some ricotta cheese on each piece of toast (I like a nice thick layer) and then top each one with some of the broccoli and chickpea mixture. Drizzle with olive oil and a sprinkle of red pepper flakes, if desired. If you’re making appetizers, minimize the amount of olive oil you include, but if people have the option of using a knife and fork, you can be more generous with the drizzle.
NOTE:
Consider saving the chickpea liquid, also known as aquafaba. You can use it in recipes like brownies and mayonnaise, found on pages 9 and 11.
–Extracted from Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing)
FIND IT: Here
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@thecaperberrycollective.com
Image & Text Credits: Extracted from Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018. Photographs by Penny De Los Santos.
