Along with the witlof the other day I also prepared some broccolini. Broccolini as Wkipedia explains is “a green vegetable resembling broccoli”. Huh? I always thought it was just another version of broccoli. Well it is. It’s a cross between a young broccoli and kai-lan (chinese broccoli). Whatever the case, its healthy and if cooked right can taste delicious. It’s great as a side to a big roast, perfect in a quick stir fry and I absolutely love it tossed with orecchiette pasta, anchovies and olive oil. I go crazy for that dish!
It looked great at the markets so I couldn’t resist picking up a few bunches. I also kept the preparation of this dish quite simple. I blanched it in rapidly boiling water for a couple of minutes as I like to keep it quite firm. There is nothing worse than having “overdone boiled to death” green vegetables! Once it had been done to my liking I refreshed it in some cold water. I drained it again and here’s where the simplicity comes in. I tossed it through a little and I mean a little toasted sesame oil, salt and pepper. Sesame oil is quite pungent and can be very dominating in a dish so be wary. After tossing it in the sesame oil I topped it with some fried eschallots or shallots depending where you come from. I buy these already jarred from the Asian grocers in Chinatown. They are so easy to use and they provided an added texture and crunch to the broccolini.
Look out for my next installment on “boring brussels sprouts” (don’t you just love aliteration?). They won’t be boring once I get to them!
{ 23 comments… read them below or add one }
I love the slight bitterness of it that broccoli does not have…it makes a great addition to a pasta too!
Geez! you’re quick Peter! Yes I usually prefer it to regular broccoli.
Yeah, I love how much more tender it is – the florets just kind of disintegrate in your mouth. I love it plainly prepared as well!
I love broccolini, and this looks so simple but delicious. Haven’t seen those fried shallots; will have to watch for them.
That looks like a lovely preparation, Peter. You may lose me on the brussels sprouts, though – they’re the one vegetable I don’t think I can stand in any way, shape or form (and believe me, I’ve tried!).
Now endives I am familiar with but I have never heard of broccolini… In any case, looks like you have really gone the extra mile in seeking out exotic greens to boost your veggie intake, good for you!
We never get broccolini in these parts only broccoli which is usually imported.
Oh, do I ever love broccolini. In the winter my husband often makes it with orchiette just as you said, but he adds garlic. Oh, so good. And, yes, aliteration always awesome I say.
I love all of the varieties and hybrids of broccoli – broccolini, broccoli rabe/rapini, gai lan, etc. I made some stir-fried gai lan with garlic, oyster sauce and noodles last night. It was really garlicky.
I also go crazy for the pasta – broccoli – anchovy combo! That is actually one of my all time favourite dishes. I make mine with lots of chilli and crispy breadcrumbs on top – yummy! I love the idea of using sesame oil here although you have to be careful with it – as you say. Can’t wait to see you brussel sprouts – I love them!
One of our (mine and my hubby’s) favorite veggies, Pete. And we use it as a pizza topping as well, yum!
Does it taste like broccoli, too? I admit that it looks delicious because lately I have discovered my love for broccoli. Crunchy veggies are the best!
I really like broccolini. I do think that simple preparations are best with this vegetable – it’s got enough flavor on its own, it doesn’t need a whole lot of help!
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I love broccolini and make it the same way you did — just blanched with a touch of sesame oil. The shallots are a nice addition which I haven’t used before.
First time I hear about broccolini, but I love the name
. I had to buy 250 grs. of sesame seeds for the joust dish (never used them before) and wonder if instead of oil I could use the seeds with the broccolini.
Your pictures are so lightfull, no matter what season is, there always this wonderful light
. Your appartment might be tinny but your windows are big!
Although we do eat broccolini I think of it as a mild western version of the original – LOL! I prefer Kai Larn for a more intense flavour. I cook it and a host of Chinese greens in exactly the same way that you do or topped with some Oyster sauce warmed through with masterstock.
As for sesame seeds Nuria, toast them in a pan/wok and then add the blanched vegetables back into the hot pan with them. Then drizzle a little peanut oil over the lot and plate up. I cook snake beans this way and add some fried Chinese duck liver suasage to the mix.
When I saw broccolini for the first time at the farmers’ market this spring, I actually emitted a giddy squeal, and some nasty woman near me said, “Who gets that excited over broccolini?” Clearly food bloggers do based on your gorgeous photo and these enthusiastic comments.
As we grow our own broccoli, there sometimes are some ‘leftover’ from the previous crops, springing from the mother stalk. The stalks are slender and they look like broccolini, I thought it was. But when I read it is a cross between broccoli and gai-lan, then the thought is mine alone hehehe… I like it sprinkled with shallots, please. Oh, have you tried sprinkling them with garlic slices? Just thinly slice the garlic and deep-fried. Don’t forget to drain and dry them on an absorbent paper, spread on a baking paper or alike-tin, then when they’re dry, they’ll be crispy. I usually use these garlic crisps on vegetable soup or vegetable noodle soup. I like to see those broccolini stay green!
It is amazing how even your broccoli looks sexy! You are a true artist.
A tiny splash of sesame oil and a sprinkling of fried garlic/escallots is my favourite way to enjoy broccoli or broccolini too.
First time I heard of broccolini which is the diminutive of broccoli but they do look so good.
I’ve always wanted to try broccolini; we don’t have it here. This looks like a delicious preparation!
Interesting, I don’t know it is a cross between a young broccoli and kai-lan! I like to stir-fry it with some oyster sauce… Yum.