Charred Broccolini with Crispy Breadcrumbs
Serves 4
This broccolini is all dressed up with someplace to go. Take it to a potluck or delight your guests at the table with a platter of the slender green vegetable. Broccolini is a crossbreed of the broccoli we see in every market and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese. It has long slender stems, pretty florets, and a milder, sweeter flavor than standard broccoli. Choose broccolini bunches with thin stalks so they cook evenly. Blanch them in boiling water and then char them in hot oil. Make a quick garnish by adding shallots, anchovies, capers, and lemon juice to the pan. Brown panko (or other dry white breadcrumbs) in garlic-scented oil until deep golden and crispy for a wow factor. You'll have more than you need; toss leftovers with pasta or sprinkle on poached eggs. You can't have enough of them.
BREADCRUMBS 3 tablespoons olive oil
2 cloves garlic, smashed with a large knife 1 cup panko or other unseasoned dry white breadcrumbs
Salt, to taste
Pinch of Maras pepper, Aleppo pepper, or crushed red pepper, or to taste
Grated rind of ½ lemon
2 tablespoons chopped fresh parsley
1. In a skillet over medium heat, combine the olive oil and garlic cloves. Cook, stirring occasionally for 1 to 2 minutes, or until the garlic starts to sizzle and turns golden. Remove the pan from the heat; discard the garlic from the pan.
2. Add the breadcrumbs to the pan. Return the pan to the heat. Cook, stirring, for 2 to 3 minutes, or until the crumbs are deep golden brown. Transfer to a bowl and stir in the salt, Maras, Aleppo, or crushed red pepper, lemon rind, and parsley.
BROCCOLINI
Salt, to taste
2 bunches broccolini, bottom ends trimmed 3 tablespoons olive oil
1 shallot, halved and thinly sliced
4 anchovy fillets, finely chopped 2 tablespoons capers, drained
Grated rind of ½ lemon
2 tablespoons lemon juice
2 tablespoons water
1. Line a plate with paper towels. Bring a large saucepan of salted water to a boil.
2. Add the broccolini to the pan. Cook for 3 minutes, or until it is crisp-tender. Use tongs to transfer the broccoli to the paper towels.
3. In a large skillet over medium-high heat, heat 2 tablespoons of the oil until very hot. Add the broccolini. Cook, turning with tongs, for 2 to 3 minutes, or until the broccolini is charred in places. Transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the skillet with the shallot, anchovies, and capers. Cook, stirring, for 2 minutes. Stir in the lemon rind, lemon juice, and water. Return the broccolini to the pan and turn it with tongs to coat it with the mixture.
5. Transfer the broccolini to a serving platter. Spoon the remaining mixture in the pan on top. Sprinkle with breadcrumbs. Serve extra breadcrumbs on the side.