So, last week I promised you recipes. Well here is the first one! After testing out a recipe myself and then getting Scott’s seal of approval, I also like to test it out on unsuspecting family and friends if/when the opportunity presents itself. Like at holiday gatherings!
This dish was a popular with the least amount of leftovers. I think I may have eaten most of it myself. Don’t judge me! They were soooo good!
The prosciutto comes from Costco and is a wonderfully-delicious product of Italy. You can’t get much more authentic than that! And with only pork and salt for ingredients, you can’t get much more AIP-friendly than that! I prefer prosciutto to bacon when wrapping things because it is a much thinner slice so it is easier to work with and it cooks faster (no need to pre-cook!). This particular product has a rich flavour that lends itself well to other strong flavours, like broccolini.
Broccolini, also known as broccolette, is a cross between gai-lan (Chinese broccoli) and regular broccoli that is slightly sweeter than broccoli with a flavour reminiscent of broccoli-flavoured asparagus. Costco sells this stuff in two-pound bags in their produce section. Like broccoli, broccolini is a good source of a whole host of micronutrients, including vitamins A, C, and K, folate, manganese, potassium, calcium, and iron. Like broccoli, broccolini contains a specific combination of glucosinolates that support the body’s detoxification process and is high in kaempferol, a flavonoid with strong anti-inflammatory properties. Who wouldn’t want to be eating this nutritional powerhouse! For those of you concerned about including brassicas in your diet because of their reported goitrogenic properties, Dr. Sarah Ballantyne provides a comprehensive overview of the topic from her book, The Paleo Approach, and why it is important to include these vegetables in our diets. Though, in this case, the broccolini is cooked, so no need to worry.
I chose to baste my broccolini spears with bacon grease from the bacon I baked for the Maple-Bacon Sweet Potatoes for an added boost of flavour, but I’m sure melted coconut oil or avocado oil would work as well. Another option would be to mix up a small batch of salad dressing (with avocado oil in place of the olive oil since this is going in the oven) and use that in place of the bacon grease for a balsamic twist!
Roasted Prosciutto-Wrapped Broccolini
- 20 broccolini stems, trimmed of any stray shoots and about 8″ in length
- 20 slices of prosciutto, chilled (I find the cooler they are, the easier they are to work with)
- 1/2 cup melted bacon grease (or high-smoke point fat of choice)
- Wrap each broccolini stem with one slice of prosciutto leaving the floret head exposed. Arrange in a single layer on a cookie sheet lined with parchment paper.
- Using a basting brush, brush stems with bacon grease being sure to coat the floret head well.
- Bake in a 350F pre-heated oven for 20 minutes (or a little longer depnding on the thickness of your broccolini stems) until broccolini is tender and the florets have begun to crisp.
If you have leftovers, and that’s a pretty big if, these are also great as a snack cold the next day!
This recipe was shared on Thank Goodness It’s Monday, Tickle My Tastebuds Tuesday, Fat Tuesday, Tasty Tuesdays, Gluten Free Wednesdays, The Wednesday Roundup, Allergy Free Wednesdays, Phoenix Helix AIP Recipe Roundtable, and Full Plate Thursday!
This recipe was featured on Gluten Free Wednesdays!