Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.
Ingredients:
1 bunch broccolini
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
Sea salt and fresh ground black pepper
Method:
1. Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
2. Melt the butter in a large sauté pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.
3. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
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Roasted Broccolini with Preserved Lemon Vinaigrette
Accented with our lemon vinaigrette, this bright dish is wonderful topped with a grating of our Vecchio cheese.
Ingredients:
1 pound broccolini
1 ½ tablespoons olive oil
2 garlic cloves, minced
Sea salt and fresh ground pepper
Farm & Larder preserved lemon vinaigrette
Grated Vecchio cheese (optional)
Method:
1. Preheat an oven to 350°F. Wash and trim broccolini.
2. In a fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.
3. Scrape the contents of the pan into a baking dish, add the remaining ½ tablespoon olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and drizzle with preserved lemon vinaigrette and top with cheese if desired.
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Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt
Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.
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Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a lovely supper side.
Ingredients:
1 cup balsamic vinegar
1 cup sugar
1 pound broccolini, washed and trimmed
2 tablespoons olive oil
2 cloves garlic, peeled
¼ teaspoon crushed red pepper flakes
Sea salt
Method:
1. Pour balsamic vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.
2. Set a 6-quart pot of water to boil. When boiling, add the broccolini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.
3. Set a cast iron skillet over high heat. Add the olive oil, garlic and red pepper flakes and cook to season the oil for a minute or two. Add the blanched broccoli and sear, tossing carefully after a minute. After 3-4 minutes more, remove from heat. (The broccolini should be tender yet retain a definite crunch.)
4. Transfer the broccolini, garlic and pepper flakes to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto glaze. Season with more salt and pepper as desired.
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Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Ingredients:
1 bunch broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper
Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.
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Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Ingredients:
1 large bunch Piracicaba broccoli, ends trimmed
2 slices of white bread, torn
1 small shallot, very finely chopped
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 ½ teaspoons crushed red pepper
1 teaspoon finely grated lemon zest
Sea salt
Lemon wedges (optional)
Prep Ahead: The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.
Method:
1. In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
2. Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
3. In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes.
4. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.
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Campanelle with Italian Chicken Sausage & Grana Roasted Broccolini
Also tossed with lemon juice and zest, this light and lovely pasta is a snap to prepare.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 pound Italian chicken sausage
Zest and juice of 1 lemon
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Grana Cheese-Roasted Broccolini (see recipe)
Method:
1. Cook the campanelle for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian chicken sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, lemon juice and zest, along with the butter, tossing to combine. Add in the roasted broccolini. Taste for seasoning and then add a little of the reserved pasta cooking water or chicken stock if pasta mixture seems dry. To serve, sprinkle with fresh parsley and additional grated Grana cheese.
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Broccolini Salad with Olives and Sun-Dried Tomatoes
This salad packs in the flavor!
Ingredients:
1 large bunch broccolini, trimmed of tough ends
¼ cup olives of your choice, pitted and chopped
¼ cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Cook the broccolini until just tender in salted boiling water. Drain and let cool.
2. Stir the lemon juice, salt and pepper together in a large bowl.
3. Add the broccolini to the bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and sun-dried tomatoes, toss gently.
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Sauteed Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Ingredients:
1 pound braising greens, washed and trimmed of tough stalks
3 baby leeks, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish
Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.
2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in braising greens, sautéing until slightly wilted.
3. Arrange greens and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.
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White Bean Salad with Broccolini
This rustic white bean dish from Bon Appetit touts bold, assertive flavor, seasoned with lemon, garlic and Parmesan cheese.
Ingredients:
½ bunch broccolini, chopped
3 tablespoons olive oil
1 lemon, thinly sliced
4 garlic cloves, thinly sliced
2 15-ounce cans organic white cannellini beans
¼ cup parsley, chopped
2 tablespoons grated Parmesan
Optional:
2 anchovy filets packed in oil
Crushed red pepper flakes
Method:
1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies (if using), and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes.
2. Add broccoli; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
3. Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and Parmesan. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan if desired.
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