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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broccolini
Rinse the broccolini under cold water and trim the ends.
- 2
Blanch the Broccolini
Bring a pot of salted water to a boil. Add the broccolini and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.
- 3
Prepare the Vesuvian Tomatoes
Chop the vesuvian tomatoes into small pieces and set aside.
- 4
Sauté the Ingredients
In a large skillet, heat the olive oil over medium heat. Add the blanched broccolini and sauté for about 2 minutes, then add the chopped vesuvian tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.
- 5
Season and Serve
Stir in the fresh dill, lemon juice, salt, and black pepper. Cook for an additional minute. Remove from heat and serve warm.
