Broccolini Recipe

Prep broccolini

Trim 1/2 inch from the ends of the broccolini stalks. If any stems are very thick, slice them lengthwise so they cook evenly.

Bring a large pot of salted water to a rolling boil. Prepare an ice bath (bowl of cold water + ice).

Blanch the broccolini in the boiling water for 1 minute to brighten the color and reduce bitterness. Immediately transfer to the ice bath to stop cooking, then drain and pat dry with kitchen towels.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs extra-virgin olive oil. When shimmering, add broccolini in a single layer (work in batches if necessary).

Sear, turning occasionally, until stems are tender-crisp and tips are charred in places, about 4–6 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper as they cook.

Remove from heat and squeeze half of the lemon (reserve the other half for the vinaigrette) over the broccolini. Toss to coat and set aside while you finish the ricotta and vinaigrette.

Place 1 cup whole-milk ricotta, 2 tbsp finely grated Parmesan, 2 tbsp heavy cream, 1 tsp lemon zest, 1 minced small garlic clove, 1/2 tsp salt, and 1/4 tsp pepper into a blender or food processor.

Blend on high until the mixture is very smooth and slightly airy, about 30–45 seconds. Scrape down the sides and blend another 10–15 seconds if needed. If mixture is too thick, add an additional teaspoon of cream to loosen.

Taste and adjust seasoning with salt, pepper, or a little more lemon zest. Transfer whipped ricotta to a serving bowl, drizzle 1 tsp extra-virgin olive oil over the top and set aside.

In a small bowl or jar combine 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Whisk or shake until emulsified.

Taste and adjust acidity or seasoning — add more lemon juice if you prefer brighter acidity or a pinch more salt to balance.

To serve: Spoon a generous layer of whipped ricotta onto a platter or individual plates, creating a shallow well. Arrange the warm broccolini over and alongside the ricotta.

Drizzle the lemon vinaigrette over the broccolini and ricotta, then scatter toasted slivered almonds or pine nuts and microgreens or chopped parsley over the top if using. Finish with a light grind of black pepper and an extra tiny drizzle of olive oil if desired.

Serve immediately so broccolini remains slightly warm and ricotta retains its airy texture.