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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Hummm…Looks so good, but here in Brazil we have brocolis, I never heard about this brocolini.
Living and learning!
A holy week to you!
Broccolini! Who doesn't always need an inspiring recipe for broccolini? I know I'll be saving this simply delightful recipe for future use. Thanks for sharing, Lori Lynn…
I love broccolini!! this looks so simple and quick, but delicious!
Ronelle
I am ALWAYS in need of another excellent side dish recipe! Will tuck this one away for future use!
That ciabatta just makes this one. will have to try.