Tuesday, May 1, 2007

Broccoli's taller, thinner, sweeter cousin

Broccolini is actually a naturally-occurring cross between broccoli and Chinese kale. And i get really excited when i see it at Publix. i've only had broccolini a handful of times, but it is memorable. like broccoli, only sweeter. :)

i went looking for a recipe at allrecipes and came up empty-handed. I headed over to the ametuergourmet and he didn't have anything on it either. GASP! what?! after a little googling, i found this recipe and decided to give it a try.

Garlicky Broccolini

i felt a connection to this recipe cause '...extra-virgin olive oil, 2 turns of the pan' i knew what that meant, and i couldn't wait to get my swirl on! ;)

well, i had read on a previous website that broccolini can go from fab to soggy crap if left too long to simmer, so as soon as it turned bright green, i pulled the pan off the heat. i think it was a little too soon.

though the garlic flavor was great, I think that 2 turns of the pan was just a touch too much evoo, and next time i'll only swirl once. ;)


Sarah said...

Yum, I love Broccolini. Must try your recipe.

Marie said...

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