Broccolini Di Cicco Recipe

Inspired by il Buco

Time30m

Serves4

labne, za'atar

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Ingredients

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1
Prepare the Broccolini
Rinse the broccolini under cold water to remove any dirt. Trim the ends of the stems if needed, and set aside.
2
Make the Za'atar Oil
In a small bowl, mix the za'atar with olive oil and a pinch of salt to create a paste. Set aside.
3
Prepare the Labneh
Spoon the labneh into a serving dish and spread it evenly across the bottom, creating a smooth base for the broccolini to sit on.

4
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 immediately transfer to a bowl of ice water to stop the cooking process.
5
Drizzle with Za'atar Oil
Once the broccolini is cooled, drain it from the ice water and pat dry with a kitchen towel. Arrange the broccolini on top of the labneh in the serving dish and drizzle the za'atar oil mixture over the top.

6
Garnish and Serve
Finish the dish with a squeeze of fresh lemon juice over the broccolini and serve immediately, either warm or at room temperature.