Is broccolini the pretty sibling of broccoli? no, it’s more of a step sibling – actually being a hybrid of broccoli and kai-lan (a Chinese broccoli – not the cartoon character). It is sweeter in taste than the stockier looking broccoli and has smaller florets with longer, thinner stems. And much like broccoli it can be steamed, sauteed, boiled and stir-fried.
In our house we eat broccolini almost every second day – my daughters love it and I love its healthy attributes. Generally I steam it but that has been getting a little monotonous so I have been on the look out for a few flavouring tips. Don’t get me wrong, we love the flavour it’s just that we eat it so often I wanted to diversify a little.
I came across this recipe in an old Gourmet magazine. It was simple, easy and so incredibly good (being that it has anchovies and garlic and you know what I think about them). So if you are finding the need to dress your greens with a little herby, garlicky oil then look no further because this recipe will do just that.
680 grams/1.5 pounds Broccolini, tough ends trimmed
1/3 cup coarsely chopped flat-leaf parsley
2 tablespoons coarsely chopped oregano
1 small garlic clove, smashed
1 teaspoon anchovy paste
1/3 cup olive oil
Accompaniment: lemon wedges
Cook broccolini in a large pot of boiling salted water until just tender, about 6 minutes, then drain.
Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.
Serve Broccolini tossed in the herb oil with lemon wedges on the side – should you so desire.
Notes: I couldn’t get my hands on anchovy paste so I used 1 anchovy fillet which worked perfectly.
Source: Gourmet
© 2011, Michelle. All rights reserved.
