Broccolini Recipe

Prepare the Pickling Liquid

In a small saucepan, combine the white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.

Slice the Fresnos

While the pickling liquid is heating, slice the Fresno chilies lengthwise and remove the seeds for less heat, if desired.

Add Garlic

Smash the garlic cloves and add them to the pickling liquid.

Combine and Cool

Once the pickling liquid is ready, pour it over the sliced Fresno chilies and garlic in a heatproof jar. Let it cool to room temperature before sealing and refrigerating for at least 1 hour.

Prepare the Broccolini

Trim the ends of the broccolini and rinse thoroughly under cold water.

Blanch the Broccolini

Bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, just until bright green and tender. Remove and transfer to an ice bath to stop cooking.

Sauté the Broccolini

In a skillet, heat the extra-virgin olive oil over medium heat. Add the blanched broccolini and sauté for about 5 minutes until slightly crispy.

Combine Ingredients

On a serving plate, arrange the sautéed broccolini and top with roasted red peppers and pickled Fresno chilies.

Drizzle and Serve

Drizzle the balsamic reduction over the top and serve warm or at room temperature.