Charred Spicy Broccolini Recipes

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SPICY ROASTED BROCCOLINI WITH PRESERVED LEMON

Provided by Food Network

Categories     side-dish

Time P2DT2h5m

Yield 4 servings

Number Of Ingredients 8



Spicy Roasted Broccolini with Preserved Lemon image

Steps:

  • For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days.
  • Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month.
  • For the broccolini: Preheat the oven to 400 degrees F.
  • Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry.
  • Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the chile paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper.
  • Toss the roasted broccolini with the preserved lemon mixture and serve.

1 cup kosher salt
1 1/2 cups sugar
2 lemons, seeded and cut into 1/8-inch slices
1 bunch broccolini, trimmed into stalks
Kosher salt and freshly ground black pepper
3 cloves garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon Calabrian chile paste

CHARRED BROCCOLINI WITH HOMEMADE RICOTTA

Provided by Molly Yeh

Time 45m

Yield 6 servings

Number Of Ingredients 13



Charred Broccolini with Homemade Ricotta image

Steps:

  • Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
  • To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
  • Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
  • To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.

1 pound broccolini, ends trimmed, outer layer of stems peeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, plus more for serving
2 cloves garlic, peeled and grated
1 lemon, for zesting
Ricotta (recipe follows)
Crushed red pepper flakes, for serving, optional
Flakey sea salt, for serving
Lemon wedges, for serving
8 cups (1920 grams) whole milk
1 teaspoon kosher salt
1/4 cup (60 grams) lemon juice (from 1 lemon)

CHARRED BROCCOLINI WITH OLIVES

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0



Charred Broccolini with Olives image

Steps:

  • Cut the florets off 2 bunches broccolini and cut the stems into 1 1/2-inch pieces. Toss both with 1 thinly sliced red onion, 1/4 cup halved kalamata olives, 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a large bowl. Transfer to a large sheet of heavy-duty foil; fold into a packet. Grill over medium-high heat, flipping once, until lightly charred, 8 minutes.

ROASTED SPICY BROCCOLINI

This Mediterranean-inspired broccolini combines crushed red pepper, garlic, oregano, and feta for a flavorful side dish that pairs perfectly with grilled steak or salmon. Adjust the red pepper to your family's tastes, or omit it completely.

Provided by France C

Time 30m

Yield 4

Number Of Ingredients 9



Roasted Spicy Broccolini image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
  • Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
  • Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
  • Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 10.2 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 824.5 mg, Sugar 6.2 g

2 bunches broccolini
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
¼ cup crumbled feta cheese

CHARRED BROCCOLI

New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.

Provided by Jeff Gordinier

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 16



Charred Broccoli image

Steps:

  • Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
  • In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
  • Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
  • Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
  • Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
  • Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
  • To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams

2 tablespoons salted butter
1 cup panko
2 tablespoons rendered chicken fat, duck fat or vegetable oil
4 anchovies packed in salt or oil, soaked in cold water for 10 minutes, drained and chopped
1 teaspoon minced dried shallots, or substitute 1/2 teaspoon minced fresh onion or shallot
1/2 teaspoon salt, or to taste
5 cloves whole garlic, peeled
1 cup grapeseed oil
2 large eggs
1 tablespoon fish sauce (preferably Three Crabs brand), or more as needed
1 1/2 teaspoons apple vinegar, preferably Bragg unfiltered
1 1/2 teaspoons caper juice
1/2 teaspoon lemon juice
1 head broccoli, woody stem removed, sliced lengthwise about 1/2-inch thick, keeping as many of the florets connected to the stem as possible
3 tablespoons grapeseed oil
1/4 teaspoon salt

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