Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Crispy pancetta, anchovies, broccoli & beans
About the recipe
Michael and his wife, Kitty, enjoyed scallops just like this on one of their first dates. They were at the River Café, where I used to work back in the day, so it was a real treat for me to reminisce and recreate that vibe for them here. Make this special dish for someone you love and really knock their socks off!
Recipe From
1½ cloves of garlic
½ a fresh red chilli
olive oil
2 sprigs of fresh rosemary
1 x 400g tin of borlotti beans
1 teaspoon red or white wine vinegar
150g tenderstem broccoli
2 anchovy fillets in oil, from sustainable sources
extra virgin olive oil
½ a lemon
6 scallops, trimmed, roes attached, from sustainable sources
4 thin rashers of higher-welfare smoked pancetta
2 sprigs of fresh sage
I’ve used tinned beans here for ease, but when they’re in season, look out for fresh borlotti beans at your local market. Pod and cook in a pan of boiling water with one whole peeled potato, a handful of cherry tomatoes and a few sprigs of fresh thyme and bay for 45 minutes, or until softened. Add good extra virgin olive oil and vinegar, season to perfection, and you’re good to go!
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