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1
Preheat the oven to 375F.
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2
Bring a large pot of heavily salted water to a boil over high heat.
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3
Toss the breadcrumbs with 1 tablespoon olive oil.
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4
Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
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5
Spread the pine nuts on another baking sheet, and toast them 4 to 5 minutes, until theyre golden brown and smell nutty.
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6
Crush half the pine nuts, and combine them with the whole pine nuts, breadcrumbs, and parsley in a small bowl.
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7
Season with salt and pepper.
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8
Blanch the broccoli in the rapidly boiling water 2 to 3 minutes, until just tender.
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9
Drain, and cool on a baking sheet.
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10
Meanwhile, heat the remaining 7 tablespoons olive oil and the butter in a small saucepan over low heat.
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11
Add the anchovy and chile and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce.
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12
Add the garlic and thyme and turn off the heat.
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13
The garlic will finish cooking in the hot oil.
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14
Season with 1/2 teaspoon salt.
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15
Cut the burrata into six slices, and then cut each slice in half.
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16
Heat a large saute pan over high heat for 1 minute.
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17
Add the anchovy butter, shallots, and broccoli, and season with salt, pepper, and a squeeze of lemon juice.
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18
Toss well to warm the broccoli and coat it with the anchovy butter.
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19
Taste for seasoning.
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20
Arrange half the broccoli on a large platter in one layer.
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21
Tuck half the burrata slices among the broccoli, and continue layering the remaining broccoli and burrata.
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22
Shower the pine nut breadcrumbs over the top.
