A partner of Maison DEHESA, chef Thomas Prod’homme, of the Baumanière 1850 restaurant, shares his interpretation of our bottarga.
Bottarga and meltingly tender broccoli heart
Serves 1
Ingredients:
Broccoli
Parmesan
Cherry tomatoes
Onions
Olive oil
Salt, pepper
Basil
Mustard
Bottarga and vinegar from Maison DEHESA
Method:
Step 1: Separate the broccoli stalk from the florets (keep a few raw florets for the salad)
Step 2:
Cook the stalk in salted water for 25 min
Step 3:
Cook the florets in salted water for 10 minutes
Step 4:
Cut all the salad ingredients and dress them with the olive oil, mustard, vinegar, crushed Parmesan, salt and pepper
Step 5: Season the broccoli heart with olive oil, salt and pepper
Step 6: Shave the bottarga
Step 7: Plate up
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