- 2 bunches broccolini
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp finely grated lemon zest
- ½ tsp chilli flakes
- ¾ cup grated mozzarella
- ½ cup (120g) firm ricotta
- ½ cup each firmly packed mint and basil leaves
- ½ cup (125ml) extra virgin olive oil
- 2 tbsp toasted pine nuts
- 1 tsp finely grated lemon zest (for the pesto)
- 80g butter, softened
- 8 thick slices white bread
- ½ cup (40g) finely grated parmesan
- Baby mint leaves, to serve
- Cut the broccolini into 3cm pieces (reserving 2 broccolini stems). Heat the oil in a deep sided frying pan over medium heat. Add the garlic, lemon zest and broccolini and cook for 6 minutes. Add 1/3 cup (80ml) water, cover with a lid and cook for a further 5 minutes or until very tender. Add the chilli flakes, season and set aside.
- Mix the mozzarella and ricotta together in a small bowl.
- To make the pesto, combine the reserved stems, mint, basil, oil, pine nuts and lemon zest in a food processor and pulse until finely chopped. Set aside.
- Preheat toastie maker according to instructions. Butter one side of each slice of bread and press into the parmesan. Place parmesan side down on a board. Spread with ricotta mixture and divide the broccolini between slices. Sandwich with remaining slices of bread, parmesan side up.
- In batches, cook in the jaffle maker for 3-4 minutes or until golden and cheese is bubbling. Repeat with remaining sandwiches. Serve with pesto, baby mint leaves and pepper.
Broccolini is favoured for its tender long stems and small florets. This member of the brassica family is actually a crossbreed of broccoli and Chinese broccoli (gai lan). Besides being the perfect combination and ratio of florets to crunchy stems, broccolini is also high in vitamins C and A and a good source of fibre.