📝 About This Recipe
This vibrant side dish elevates the humble broccolini into a restaurant-quality centerpiece using the classic Italian technique of 'ripassata'—blanching then sautéing. The tender, leafy florets catch the spicy infusion of crushed chilies and golden garlic, while a finishing splash of lemon juice cuts through the richness of the extra virgin olive oil. It is a masterclass in balancing heat, acid, and the natural sweetness of brassicas, making it a sophisticated gluten-free addition to any table.
🥗 Ingredients
Main Ingredients
- 2 bunches Broccolini (about 1 pound total, ends trimmed)
- 2 tablespoons Kosher Salt (for the blanching water)
- 1 large bowl Ice Water (for the ice bath)
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 4 large Garlic Cloves (very thinly sliced into 'chips')
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1 teaspoon Calabrian Chili Paste (optional, for depth of flavor)
- 1 piece Anchovy Fillet (optional; melts away for umami depth)
Finishing Touches
- 1/2 Lemon (freshly squeezed)
- 1 teaspoon Lemon Zest (grated finely)
- 1 pinch Maldon Sea Salt (for crunchy texture)
- 2 tablespoons Toasted Pine Nuts (for a nutty crunch)
- 1/4 cup Parmigiano-Reggiano (shaved thinly (optional))
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, prepare an ice bath by filling a large bowl with cold water and two handfuls of ice cubes.
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3
Trim the tough bottom inch off the broccolini stems. If any stems are particularly thick, slice them in half lengthwise to ensure even cooking.
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4
Blanch the broccolini in the boiling water for exactly 2 minutes until bright green and 'crisp-tender'.
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5
Immediately remove the broccolini with tongs and plunge it into the ice bath to stop the cooking process and lock in the color.
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6
Once cooled, drain the broccolini and pat it thoroughly dry with a clean kitchen towel. Excess water will prevent it from searing in the pan.
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7
In a large wide skillet or cast-iron pan, add the olive oil over medium-low heat.
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8
Add the sliced garlic chips. Cook slowly for 2-3 minutes, stirring constantly, until they are a pale golden brown. Do not let them turn dark brown or they will become bitter.
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9
Stir in the chili flakes, Calabrian chili paste, and the anchovy (if using). Use a wooden spoon to mash the anchovy until it dissolves into the oil.
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10
Increase the heat to medium-high. Add the dried broccolini to the pan, spreading it out as much as possible.
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11
Sauté for 3-5 minutes, tossing occasionally, until the florets begin to char slightly and the stems are heated through.
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12
Remove the pan from the heat. Squeeze the fresh lemon juice over the vegetables and toss one last time to emulsify the juices with the spicy oil.
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13
Transfer to a warm serving platter. Garnish with lemon zest, toasted pine nuts, and a sprinkle of flaky sea salt.
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14
If desired, top with shaved Parmigiano-Reggiano for a salty, savory finish.
💡 Chef's Tips
Always dry the broccolini completely after the ice bath; moisture is the enemy of a good sear. If you don't have broccolini, regular broccoli works—just cut it into long, thin spears. To avoid burning the garlic, start it in cold oil and gradually bring up the temperature. For an extra layer of flavor, toss in a few sprigs of fresh thyme during the final sauté. Don't skip the lemon juice—it reacts with the chili and garlic to create a 'sauce' that coats the stems.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Sauvignon Blanc to complement the citrus notes. Serve alongside a grilled ribeye steak or pan-seared salmon for a complete gluten-free meal. Excellent served over a bed of creamy polenta for a vegetarian main course. Works beautifully as a cold salad the next day, chopped and tossed with a bit of balsamic glaze. Accompany with roasted fingerling potatoes for a hearty vegetable-forward dinner.