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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Hmm – I've got some broccoli rabe from the farm that I could prepare this way!
Checking in to see if you're ok, watching the news tonight I thought of you.
This is something I would rave about too! Ciabatta is always in my house, love the pairing with broccolini!
I have not seen these Broccolini-i think it would taste great you stir fry it with canned Tuna flakes and some Bird's eye Chillies.
Fantastic. It does look as good as it will taste.
I am all about simple!