Blasted Broccoli with Burrata and Spicy Anchovy Bread Shards

Photo by Michael Piazza

Size-wise, these “shards” fall somewhere between rough breadcrumbs and hefty croutons. They pack more crunch than the former, and are less of a mouthful than the latter—just right. Tearing the bread rather than cutting it results in an appealing craggy texture and crispness when fried.

I like to use fresh bread rather than stale, with a hearty crumb. Personally I steer clear of sourdough, but you don’t have to if that’s what you like. Likewise, if you prefer fresh mozzarella over burrata, then by all means use it. Between the broccoli, cheese and bread, I think this dish is substantial enough to make a nice light dinner, or certainly a lunch.

Serves 4

¼ cup extra-virgin olive oil, plus extra for drizzling
5 medium anchovy fillets (preferably oil-packed), minced to a paste (about 1 tablespoon total)
pinch crushed red pepper flakes
about 3 ounces (depending on the type of bread) pain de Campagne or hearty peasant, Pullman, French or Italian bread, crusts trimmed off and crumb torn by hand into ½-inch pieces (about 3 generous cups)
2 cloves garlic, minced (about 1½ teaspoons)
sea salt and freshly ground black pepper, to taste
1 whole ball burrata or fresh mozzarella, sliced
1 recipe Basic Blasted Broccoli, warm or at room temperature

Stir 3 tablespoons of the olive oil, the anchovies and the pepper flakes in a large skillet. Set the skillet over medium heat and cook, stirring, until the anchovies begin to sizzle and break down, about 2. minutes. Add the bread, toss and stir to coat thoroughly with oil, and cook, stirring frequently, until the pieces turn deep golden brown, about 8 to 10 minutes. Make a small clearing in the center of the skillet, add the remaining 1 tablespoon of olive oil and the garlic, and cook, stirring, until fragrant, about 40 seconds. Toss and stir to distribute the garlic throughout the bread shards being careful not to let the garlic burn. Taste a piece and adjust seasoning with salt and pepper to taste. Spread the bread shards in an even layer on a plate and set aside to cool to room temperature (they will continue to crisp up as they cool.)

Sprinkle the cheese with salt and pepper to taste. Arrange the broccoli and cheese attractively on a platter with the burrata in the middle (if you’re using sliced fresh mozzarella, tuck pieces among the broccoli as you would for a Caprese salad with tomatoes); drizzle the cheese very lightly with olive oil. Scatter the bread shards over the broccoli, open the burrata so its cream oozes out and serve.

This recipe appeared in the Fall 2019 issue as part of a larger story, Unabashed Broccoli Boosterism.