|
 |
 sautéed broccolini with garlic & chili flakes |
6-8 |
| Broccolini has a lot of names. But it's not the same as rapini. In the grocery store, rapini comes almost in a "boquet", with a bunch of leaves surrounding the florets. Broccolini, or baby broccoli, or asparation, looks kind of like a bunch of asparagus wearing little curly hats. Aside from haricots verts, this is my favorite vegetable. Think of me when you eat this! |
1 bunch broccolini (aka baby broccoli, asparation, whatever.) 1 garlic clove, minced 1 tsp olive oil salt and pepper, to taste |
Broccolini stems can be pretty thick and woody. Anyway, it helps if you take a paring knife and make a diagonal slice on the stems to thin them out but keep their length. Like this:
Fill a medium saucepan with water and bring to a rapid boil. Throw in the broccolini and "blanch" for 1 minute. After 1 minute, drain in a colander. We're not going to do the whole shocking thing in ice because we're going to throw it back in the pan. Heat a large saute pan with the olive oil on medium-high heat until oil is thin and shiny. Throw in the broccolini and saute for about a minute. Season with salt and pepper, then add the garlic and chili flakes. Sautee for another minute or so and remove from pan and place on your plate. |
| bonnie appetit Napier New Zealand email: bonmuir@yahoo.com  |