Broccolini Recipe Round Up
Steamed Broccolini Drizzled with Sigona’s Olive Oil
Broccolini with Honey-Ginger Vinaigrette
This side would pair well with a “Takeout Fakeout” kind of meal. The ginger in our Honey-Ginger Balsamic gives the dish an Asian flare. Serves 2.
Ingredients:
- 1 bunch of local and organic broccolini, ends trimmed, if needed
- 1 Tbsp Sigona’s Fresh Press California extra virgin olive oil
- 2 tsp Sigona’s Honey-Ginger Balsamic
- 1/2 teaspoon Dijon mustard
- 2 tsp freshly squeezed lemon juice
- 1 small clove garlic, minced
- 2 Tbsp sliced almonds, toasting optional
- Salt and pepper, to taste
Directions: Bring a large pot of salted water to a boil. Add the broccolini, cover and cook for about 3 minutes. Drain well, pat dry, chop in half, if desired, and place on a serving dish.
Meanwhile, in a small bowl, whisk together, the olive oil, balsamic, Dijon, lemon juice and garlic.
Drizzle the vinaigrette over the broccolini and toss gently to coat. Sprinkle with sliced almonds and season with salt and pepper. Serve immediately.
Simple, Garlic-Sautéed Local & Organic Broccolini
I put the finishing touches on this dish as everyone is about to sit down for Easter dinner. Blanching the broccolini and putting it in an ice bath earlier in the day provides even more sanity for the cook come crunch time. Serves 2.
Ingredients:
- 1 bunch of local and organic broccolini, ends trimmed, if needed
- 1 Tbsp Sigona’s Fresh Press California extra virgin olive oil
- A pinch or two of red pepper flakes
- Salt and pepper
- 1 clove garlic, sliced
Directions: Bring a large pot of salted water to a boil. Add the broccolini to blanch for 3 minutes.
Meanwhile, heat olive oil in a sauté pan over medium heat. Sprinkle in the red pepper flakes and sliced garlic. Cook for a minute or two, stirring, being careful not to burn the garlic.
Drain the broccolini, pat dry* and add to the sauté pan. Turn heat to medium-high, season, and cook for a minute or two. Turn off heat and serve.
*TIP: Broccolini can be prepared to this point and placed in an ice bath to stop the cooking process. Once cooled, drain and set aside or refrigerate, if waiting 30 minutes or more. Then, just before meal time, pop the cooled broccolini in the sauté pan and follow directions until reheated.
Orzo Salad with Prosciutto, Local & Organic Broccolini, Zucchini & Peas
The salad is good at any temperature, making it a fantastic fare for your first spring picnic. Recipe adapted from Earthbound Farm, the company from which we get our broccolini and other fresh, local produce. Serves 4 to 6.
Ingredients:
- 1 cup orzo
- 1 bunch of local and organic broccolini, trimmed and cut into 1-inch pieces
- 1 Tbsp Sigona’s Fresh Press California extra virgin olive oil
- 1/2 large onion, diced
- 1 small zucchini, cut in half lengthwise, then cut into 1/4-inch-thick pieces (about 2 cups)
- 1/2 cup fresh, shelled English peas (about 15 pods)
- 4 oz. prosciutto, diced
- 1/3 cup chicken broth
- 2 Tbsp thinly sliced fresh mint leaves or basil leaves, depending on taste preference
- Salt and pepper, to taste
- 1/4 cup freshly shaved or grated Parmigiano-Reggiano
Directions: Bring a large pot of salted water to a boil. Add the orzo and stir for 30 seconds. Cook for 3 minutes. Add the broccolini and cook, covered, until the broccolini is crisp-tender and the orzo is al dente (7 to 8 minutes). Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it just begins to soften, about 4 minutes. Add the zucchini and increase heat to medium-high. Cook, stirring, until the zucchini is just crisp-tender, about 3 minutes. Add the peas, prosciutto and stock, and cook until the peas are crisp-tender, about 2 to 3 minutes.
Add the orzo and broccolini to the skillet and cook, stirring constantly, until the mixture is very hot, about 2 minutes. Add the basil or mint and stir to combine. Season with salt and pepper.
Serve warm or at room temperature with a sprinkling of Parmigiano-Reggiano.
