|Broccolini Italian Style!|
Recipe adapted from Cooking Light
Last month I became enamored of broccolini, a hybrid of broccoli and gai-lan. It's more slender and graceful than broccoli, pungent and tender as gai-lan, but sweeter. Starting in April, it’s available from local farms. So after my sesame lime success, I couldn’t resist adapting one more of Cooking Light’s suggestions. Just zest and juice a lemon, shave some Parmesan cheese, then toast the pine nuts while you steam the broccolini. Stir the dressing ingredients together, and toss the hot broccolini with the dressing, pine nuts, and Parmesan. Super-simple, but looks and tastes like gourmet fare.
Either broccoli or gai-lan can be substituted for broccolini. All are nutritious cruciferous veggies, with plenty of Vitamins A, C, and K, plus folate and other B vitamins. Research indicates that glucosinolates, phytonutrients found in cruciferous veggies, help to prevent cancer. The good nutrition and flavor appeal of this recipe will keep your family and friends healthy—deliciously.
1 lb. broccolini
2½ tbsp. pine nuts
2¼ tsp. fresh lemon juice
¼ - ½ tsp. lemon zest
1/8 tsp. or more salt
1/8 tsp. or more pepper
1½ tbsp. olive oil
2 tbsp. shaved Parmesan cheese
Trim ends of broccolini and remove any spots where lower leaves have been broken off. You may lightly peel bases of the larger stalks if desired.
Steam broccolini until somewhat tender, about 6 minutes. (Tougher broccoli stems might need a minute or two more.)
While broccolini is steaming, toast pine nuts on medium high heat in a heavy skillet, stirring constantly, about 4 minutes, or until lightly and evenly browned. Remove from skillet to cool plate to prevent burning.
Prepare dressing by combining fresh lemon juice, lemon zest, salt, and pepper in a small bowl. Slowly whisk in olive oil, keeping the dressing emulsified.
Place hot broccolini in serving dish. Pour dressing over it and toss. Top with pine nuts and shaved Parmesan. Toss again and serve.
|Ready, Set, Toss Ingredients Together and Serve|