Broccolini Aglio E Olio Recipe

Directions

1. 1

   Prepare the Broccolini

   Rinse the broccolini under cold water to remove any dirt. Trim the ends of the stems if needed.

2. 2

   Blanch the Broccolini

   In a large pot, bring salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and set aside.

3. 3

   Prepare Garlic and Breadcrumbs

   Peel and thinly slice the garlic cloves. In a small skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, about 2-3 minutes. Remove the garlic from the skillet and set aside on a plate.

4. 4

   Toast the Breadcrumbs

   In the same skillet with the remaining oil, add the breadcrumbs. Toast them over medium heat, stirring constantly, until golden brown and crispy, about 3-4 minutes. Remove from heat.

5. 5

   Combine Ingredients

   In a large mixing bowl, combine the blanched broccolini, sautéed garlic, and toasted breadcrumbs. Drizzle with the juice of the lemon and season with salt and black pepper to taste. Mix well to combine.

6. 6

   Serve

   Plate the broccolini aglio e olio and drizzle with tonnato sauce on top. Serve warm as a side dish or light main dish.