The dinner was improvised on the dish from Batali’s Molto Italiano: soft-shell crabs with broccoli rabe and sundried tomato pesto. In my rendition it became crab burgers with roasted broccoli, sun-dried tomato pesto and fennel escabeche.
This time broccoli were roasted with whole scallions and a generous splash of good sweet marsala (Batali calls for sweet red vermouth). Fortified with urfa (as usual).
Crab burgers were based on my favorite chef Paul Gayler’s Gourmet Burger – 1lb of sole, 6oz. of lump crab, 2 tbs of good mayo, some chopped herbs (i had celery leaves) and bread crumbs (from 1 big roll). Light and tasty.