Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes
Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.
To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.
With a slotted spoon, move the cooked broccolini to the sauté pan.
Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.
This simple recipe received rave reviews.
Excellent side dish!
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I love this recipe!
I make broccoli w/ breadcrumbs and anchovies, but this looks even better!
I have never made broccolini. This dish sounds delicious. I'll have to look for some broccolini.
OH LL, this looks wonderful. I think a trip to the market is in my future.
The thought of how this must have tasted has got me glued to my screen….fantastic!!!
A really simple dish. I'd love some right now. Plus, I love anything with garlic. Yum!!! I can just imagine the crunchy and soft texture in this. I can see why it's got rave reviews. ;-D