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Ingredients
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Vegetables
Sauce
Cream
Seasoning
Method
Preparation
- 1
Prepare the Sweet Potato
Peel the sweet potato and cut it into 1-inch cubes. Place the cubes in a pot of salted water and bring to a boil. Cook for approximately 15 minutes or until tender, then drain and set aside.
- 2
Prepare the Broccolini
Trim the ends of the broccolini and blanch in boiling salted water for 2-3 minutes until bright green. Quickly transfer to an ice bath to stop the cooking process, then drain and set aside.
Vinaigrette
- 3
Make the Nduja Vinaigrette
In a small bowl, combine the nduja, olive oil, red wine vinegar, and minced garlic. Whisk together until smooth and set aside.
Cream Preparation
- 4
Prepare the Pecorino Cream
In a saucepan over low heat, combine the heavy cream and grated pecorino cheese. Stir until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste, then remove from heat.
Assembly
- 5
Plate the Dish
On a serving plate, arrange the sweet potato cubes and top with blanched broccolini. Drizzle the nduja vinaigrette over the vegetables and finish with a generous spoonful of pecorino cream.
- 6
Serve
Serve immediately while warm, garnished with additional pecorino cheese if desired.