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Monday, September 12, 2011

BROCCOLINI WITH CRISPY LEMON CRUMBS

This was perfect for a quiet dinner at home, and perfectly complimented the snapper and potato pancake my husband whipped up.

BROCCOLINI WITH CRISPY LEMON CRUMBS



2 slices of white or wheat bread, torn
2 tablespoons butter
1/2 teaspoon crushed red pepper
1 tablespoon finely grated lemon zest
salt
2 bunches broccolini, ends trimmed
3 tablespoons olive oil
1 small shallot, finely chopped
lemon wedges, for serving

In a food processor, pulse the bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly until golden.
Remove from the heat. Stir in the crushed red pepper and lemon zest, and season to taste with salt.
Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off excess water.
In a large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes.
Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve immediately with lemon wedges.
Enjoy!

Recipe adapted from Food & Wine, January 2010
http://www.foodandwine.com/

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