Monday, April 15, 2013

Broccolini with Pistachios and Garlic

Broccolini has a thinner stock and sweeter taste than broccoli. It is best blanched and can be held for a quick saute just before serving.

Broccolini with Pistachios and Garlic
1 bunch of broccolini, ends trimmed
2 teaspoon Kosher salt, for water
bowl of ice water
1 Tablespoon olive oil
1 Tablespoon butter
1 garlic,  minced
sprinkle of Alfies seasoning
zest of 1/2 lemon
2 Tablespoons Pistachio nuts

Bring a pot of salted water to a boil. Add broccolini and cook until tender, about 2 minutes.
Using tongs, take broccolini out and immediately plunge into a bowl of ice water.
Add butter and olive oil to a saute pan over medium heat. Add garlic and broccolini to pan, sprinkle with Alfies seasoning and zest of lemon. Saute about 2 minutes, until warmed throughout.
Transfer to serving dish and top with Pistachio nuts.

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