Broccolini Recipe

Trim and blanch

Trim the ends of the broccolini (about 1/2 inch) and remove any tough lower stalks. Bring a large pot of salted water to a rolling boil (use about 1 tsp kosher salt). Add the broccolini and blanch for 1 1/2 to 2 minutes until bright green and slightly tender but still crisp. Prepare an ice bath (bowl of water and ice).

Drain the broccolini and immediately transfer to the ice bath to stop cooking. Once cooled (about 1–2 minutes), drain well and pat dry with kitchen towels. Toss with 1 tbsp olive oil and set aside.

Sear

Heat a large skillet over medium-high heat until hot. Add the oiled broccolini in a single layer (work in batches if needed). Let cook, undisturbed, 2–3 minutes until the undersides are nicely browned. Flip or toss and cook another 1–2 minutes to brown the other side and finish cooking — broccolini should be tender at the stalks and slightly crisp at the tips. Season lightly with 1/4 tsp sea salt while in the pan. Transfer to a serving platter and keep warm.

In the same skillet (wipe out if charred bits are excessive, otherwise leave fond for flavor), reduce heat to medium-low and add 4 tbsp unsalted butter. Melt and cook, stirring or swirling frequently, until the butter foams and the milk solids turn golden brown and smell nutty (about 3–5 minutes). Watch closely to avoid burning.

Once browned, remove the pan from heat and stir in 1 tbsp lemon zest. Taste and add a pinch of salt if needed. Pour the brown butter evenly over the warm broccolini.

Toast breadcrumbs

In a small clean skillet, heat 1 tsp olive oil over medium heat. Add 3 tbsp fresh breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3–4 minutes. Transfer to a small bowl to cool slightly.

In the same skillet over low heat, add the minced garlic and cook very briefly (20–30 seconds) until fragrant, taking care not to brown. Remove from heat and let cool a few seconds, then combine with the toasted breadcrumbs, 2 tbsp chopped parsley, 1 tsp lemon zest, 1 tsp red pepper flakes, 1/4 tsp freshly ground black pepper and 1/4 tsp sea salt. Stir to combine. Taste and adjust seasoning.

Scatter the toasted breadcrumb gremolata evenly over the buttered broccolini.

Finish with 1 tsp fresh lemon juice squeezed over the broccolini and 2 tbsp grated Pecorino Romano. Give a final light toss or leave arranged on the platter. Serve immediately.