Balsamic Broccolini
Broccolini is like broccoli’s skinny young supermodel cousin; a bit thinner, a bit more tender, a bit more expensive. This Japanese-developed hybrid of broccoli and Chinese broccoli (gai lan) is quick to cook and a joy to eat, and even comes in a purple variety.
I also learned on Wikipedia that the term “Broccolini” is a trademark of a company called Mann Packing, which I thought had to be a joke but is, in fact, completely real. Smart move on their part, since broccolini is sometimes also called “aspabroc” which sounds more like asthma medication than a vegetable.
INGREDIENTS
serves 2-3 as a side dish
• 400 g broccolini (bonus points for purple)
• Olive oil
• Salt and pepper
DRESSING
• 1 shallot, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and black pepper
• Fresh toasted breadcrumbs (optional)
SHOW YOUR WORK
This recipe was loosely adapted from a recipe for radicchio from Nancy Silverton’s “Mozza at Home,” one of my favorite cookbooks. I intended to make radicchio, but all the radicchio at the market was sad, so I bought purple broccolini instead and don’t regret it.
DIRECTIONS
1. If your broccolini has woody ends, cut them off. Toss the broccolini, whole, with a healthy splash of olive oil, and a dash of salt and black pepper.
2. Heat some olive oil in a screaming hot cast iron pan. Add the broccolini, and be careful, it will splatter. Cover with a screen, perhaps.
3. Turn down the heat to medium high and sauté the broccolini until it begins to char, and then turn the pan down more. Cooking time is a matter of opinion—for crunchier broccolini, stop cooking after the char phase, about five minutes. I leave it on for longer so the broccolini softens a bit.
4. Make the vinaigrette by combining the minced shallot, balsamic, and olive oil in a small bowl and whisking until combined (a tiny whisk is great for this.) Season to taste with salt and pepper.
5. Turn the broccoli pan off and pour the dressing on top, and toss to coat. The dressing will cook just enough in the hot pan. Top with breadcrumbs, if you, like, me, insist on adding carbs to everything.
