Classic combination pairing members of the cabbage family, in this case Broccolini florets, with spicy chiles and oil. This recipe calls for pan-searing at high heat. Think of a fiery wok for inspiration!
Ingredients (serves 2)
6 stalks of Broccolini (chopped, leave florets intact)
1 tsp of dried Aleppo pepper (or other chiles)
Olive Oil
Salt, Black Pepper
optional: Lemon , Sherry Vinegar, Garlic or Shallots
Recipe
Bring a non stick/cast iron pan up to high heat. Add 2 Tbsp of Olive oil, and 1 Tsp of dried Aleppo pepper flakes, or any other chiles/powder to the oil.
As the pepper aromatics start to come off the pan, add roughly chopped Broccolini stems and florets (leave florets whole). Keep the pan covered as you move around the broccoli, making sure it's cooked on all sides.. Covering the pan will allow the stems to steam a bit. (5 minutes total)
Add Salt & Black Pepper.
Remove the Broccolini and add to a plate/bowl, drizzle with olive oil, lemon optional
Optional (Add chopped shallots or garlic about 3 minutes before removing the food from the fire, adding it too early can lead to burning).
Optional (1 Tsp of Sherry Vinegar).
*Note - Avoid adding acidic elements like vinegar / soy sauce and juice to a seasoned pan as it can strip off the top layer and leech into the food.
Comments