Have you tried ...? Broccolini
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, September 13, 2012
9/18/12 at 10:52 AM
It looks like broccoli with fluffier florets and longer stalks.
Some know it as baby broccoli, and others know it as Broccolini, the trademarked name for a hybrid cross between broccoli and Chinese kale, according to The Food Lover's Companion.
The bright green stalks taste similar to asparagus. It can be eaten raw like broccoli, but this vegetable is also perfect for stir frying or roasting.
Broccolini is also slightly sweeter than broccoli, and some describe it as having more flavor.
Most grocery stores carry Broccolini, which, like broccoli, offers a great source of vitamins A, C and K.
Here are two recipes.
BROCCOLINI WITH SPICY SESAME VINAIGRETTE
2 bunches Broccolini (about 1 pound)
2 tablespoons plus 1 teaspoon toasted white sesame seeds
1/2 teaspoon crushed red pepper flakes, plus more to taste
2 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
2 teaspoons minced garlic
Freshly ground black pepper
1. Cook Broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve Broccolini, if desired. Place in a large bowl.
2. Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar and garlic. Season with salt and pepper. Drizzle over Broccolini; toss to coat. Transfer to a platter; sprinkle with remaining teaspoon of sesame seeds and more red pepper flakes, if desired.
- Adapted from Bon Appetit
For the salad:
2 pounds Broccolini, tough ends discarded, stalks peeled
1 tablespoon sherry wine vinegar
1 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
Freshly ground black pepper
3 large button mushrooms (about 2 inches in diameter), stems discarded, caps sliced thin
1/2 small red onion, sliced thin, about 1/4 cup
1 cup black olives, preferably salt-cured such as Cerignola, pitted
One (8-ounce) ball mozzarella or burrata cheese
1. For the Broccolini: Add 3 quarts water and 1/4 cup kosher salt to 4 quart saucepan. Bring to a boil. Meanwhile, fill large bowl halfway with water and one tray of ice cubes. Add Broccolini to boiling water and blanch until crisp-tender, 3 to 4 minutes. Transfer Broccolini to ice bath using tongs or wire mesh spider. Chill until completely cold, about 5 minutes. Transfer to colander to drain.
2. Combine sherry vinegar and red wine vinegar in medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
3. Toss Broccolini with half of vinaigrette in large bowl and season to taste with salt and pepper. Toss the mushrooms in a small bowl with 2 tablespoons vinaigrette and season with salt and pepper. Select 20 of the most attractive onion slices. Arrange Broccolini on platter or on individual plates. Top with mushrooms, olives and onion slices. Tear cheese into six pieces and place on top of salad. Serve immediately.
- Adapted from Thomas Keller's Ad Hoc at Home
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