Jamess Broccoli with Burrata, Pine Nuts, and Warm Anchovy Vinaigrette

• 3/4 cup fresh breadcrumbs
• 1/2 cup extra-virgin olive oil
• 1/2 cup pine nuts
• 1 tablespoon sliced flat-leaf parsley
• 1 pound Italian broccoli, sprouting broccoli, or broccolini, trimmed
• 6 tablespoons unsalted butter
• 2 teaspoons minced salt-packed anchovy
• 1/2 chile de arbol, sliced thinly on the diagonal
• 2 teaspoons minced garlic
• 1 teaspoon thyme leaves
• 1 pound burrata or fresh mozzarella (see Sources)
• 1/4 cup sliced shallots
• 1 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Bring a large pot of heavily salted water to a boil over high heat.
3. Toss the breadcrumbs with 1 tablespoon olive oil.
4. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
5. Spread the pine nuts on another baking sheet, and toast them 4 to 5 minutes, until theyre golden brown and smell nutty.
6. Crush half the pine nuts, and combine them with the whole pine nuts, breadcrumbs, and parsley in a small bowl.
7. Season with salt and pepper.
8. Blanch the broccoli in the rapidly boiling water 2 to 3 minutes, until just tender.
9. Drain, and cool on a baking sheet.
10. Meanwhile, heat the remaining 7 tablespoons olive oil and the butter in a small saucepan over low heat.
11. Add the anchovy and chile and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce.
12. Add the garlic and thyme and turn off the heat.
13. The garlic will finish cooking in the hot oil.
14. Season with 1/2 teaspoon salt.
15. Cut the burrata into six slices, and then cut each slice in half.
16. Heat a large saute pan over high heat for 1 minute.
17. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper, and a squeeze of lemon juice.
18. Toss well to warm the broccoli and coat it with the anchovy butter.
19. Taste for seasoning.
20. Arrange half the broccoli on a large platter in one layer.
21. Tuck half the burrata slices among the broccoli, and continue layering the remaining broccoli and burrata.
22. Shower the pine nut breadcrumbs over the top.

fresh breadcrumbs, extravirgin olive oil, pine nuts, parsley, italian broccoli, unsalted butter, salt, arbol, garlic, thyme, mozzarella, shallots, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/james-s-broccoli-with-burrata-pine-nuts-and-warm-anchovy-vinaigrette-391019 (may not work)