What makes broccolini so good?
Must be because it’s healthy, flavorful, not as tough as broccoli and, most importantly, absorbs the flavors of its accompanying sauce. Oh, and it takes about 15 minutes to make. What’s not to like?
We served Domenica Marchetti’s broccolini recipe from The Glorious Vegetables of Italy at our recent dinner party. It was a hit as a light side with all the other butter-laden -yet delicious- dishes our guests had on their plate that night.
- 1 teaspoon garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons coarse Dijon mustard
- 6 tablespoons extra virgin olive oil
- sea salt and black pepper, to taste
- 2 pounds broccolini, heavy stems trimmed
- In a small bowl, combine the garlic, lemon juice and mustard. Whisk in the oil and season with salt and pepper.
- In a saucepan large enough to hold all the broccolini, bring about an inch of salted water to boil. Add the broccolini and cook for about 3 minutes. The broccolini should be bright green, but slightly tender when pierced with a fork.
- Drain the broccolini, place in a serving dish and drizzle with the dressing. Toss and serve.