Sautéed Broccolini Recipe
calabrian chilli & anchovy, topped with pangrattato (df, can be made v, vg and gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Pangrattato
Method
Preparation
- 1
Prepare the Broccolini
Rinse the broccolini under cold water and trim the ends. Set aside.
- 2
Make the Pangrattato
In a skillet over medium heat, add the bread crumbs, pine nuts, and a pinch of salt. Stir frequently until the bread crumbs are golden brown and crispy, about 5-7 minutes. If using, stir in the Parmesan cheese and cook for an additional minute. Remove from heat and set aside.
Cooking
- 3
Sauté the Broccolini
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the anchovy fillets and Calabrian chili paste, stirring until the anchovies break down and the mixture is well combined.
- 4
Add Broccolini
Add the broccolini to the skillet and season with salt and pepper. Sauté for about 4-5 minutes until the broccolini is bright green and tender but still crisp.
- 5
Serve
Transfer the sautéed broccolini to a serving dish and top with the prepared pangrattato. Serve warm.
