This is from Ottolenghi – and it is amazing! This is vegetarian and so good!
- 2 tbsp olive oil
- 3 c mushrooms, your choice
- 1/4 c white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked & chopped
- 6 oz cream fraiche
- Grated zest of one lemon
- 1 garlic clove, minced
- 3 tbsp chopped parsley
- 1 c panko breadcrumbs
- 8 oz broccolini
- 10 oz pasta
- Salt and black pepper
Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).
Cook the pasta according to the package.
Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.
In a bowl, mix the lemon zest, garlic and parsley
Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.
Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.
To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.
This is a quick comfort food for a cold winter night.
1 tablespoon olive oil
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 medium bunch broccolini, cut into 1/2-inch pieces
Salt and pepper
3/4 c milk
4 oz country-style white bread, cut into 1-inch pieces
1/2 c grated Parmesan
4 thin slices pancetta
Preheat oven to 350°.
Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccolini ; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
Meanwhile, whisk eggs, milk, 2 teaspoons salt, and pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and Parmesan; toss to combine. Transfer to a baking dish. Top with pancetta.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
Meatless Monday usually means pasta in our house- it’s quick, easy and the perfect comfort food after a long day.
2 bunches of broccolini
8 oz pasta
6 TBSP olive oil, divided
4 cloves garlic, minced
3 anchovies, minced
Red pepper flakes
Bring a large pot of salted water to a boil. Add Broccolini and cook 6 minutes. Cool and chop.
Return water to a boil and cook pasta.
In a large non-stick skillet, heat 2 TBSP oil over medium heat, add 1 clove garlic and bread crumbs, cook until toasted, set aside.
Add remaining oil to the skillet, garlic, anchovies and red pepper flakes over medium heat, cook until fragrant. Add broccolli I and pasta and cook for 2 minutes, add pasta water 1/4 c at a time of the pan becomes dry.
To serve top with a little truffle oil, salt, bread crumbs and parm cheese.
One of my farmers always has the most wonderful Broccolini – usually I turn it into a stir fry, but last night I was feeling Italian so I came up with this spicy Italian version.
2 small bunches of Broccolini, lightly steamed & chopped
2 tsp olive oil
4 cloves of garlic, minced
1 TBSP red pepper flakes
1/4 c veggie or chicken broth
1/4 c ricotta salata
In a medium sauce pan heat the oil over medium heat. Add garlic and peppers cook for 2 minutes. Add Broccolini and broth, toss until well coated. Put a lid on it and cook for 5 minutes. Top with cheese and serve.
This weekend I found the most beautiful broccolini at the farmers market and wanted to do something special with it. The smokiness of the paprika really adds something special to this dish – thanks to Epicurious for the inspiration.
TBSP olive oil, divided
1/4 c toasted almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 tsp smoked paprika
2 pounds broccolini, rinsed
1/3 c water
1 to 2 tsp Sherry wine vinegar
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.
3 WW PP per serving.