Home > Recipes & Trends > Italian > Dolcelatte Broccoli and Bacon with Dolcelatte Dressing and Buttered Almonds
  • Ingredients

    • 60g Galbani Dolcelatte

    • 3 Purple sprouting broccoli stems

    • 3 Bacon rashers

    • 25g Cranberry

    • 20g Flaked almonds

    • 10g Butter

    • 5g Parsley, chopped

    • Dolcelatte dressing:

    • 1 tsp Mayonnaise

    • 1 tsp Galbani Dolcelatte

    • 1 Lemon

    • White wine vinegar (optional)

  • Method

    • 1 Lay the bacon out and place a spoon of dolcelatte onto each rasher, followed by the broccoli – wrap tightly and transfer to a tray and place under a hot grill for 4-5 minutes until the bacon is cooked and the cheese melting.

    • 2 In a pan over a medium heat melt the butter and gently fry the almonds – allow to cool and stir in the chopped parsley.

    • 3 Bring together the wrapped broccoli on a suitable dish and dress the plate with cranberry sauce and dolcelatte dressing.

    • 4 For the Dolcelatte dressing, whisk together half mayonnaise and half dolcelatte with a squeeze of lemon to the desired consistency reduce the consistency with a white wine vinegar if needed.