I've always liked broccolini but when Perfection Fresh sent me a large cool box full of the stuff I was wondering how I would get through it.
So I asked my facebook friends how they like to eat this vegetable.
Sasha said - Throw into a pasta (preferably Casarecce) with pancetta, chilli, shallots/onion, white wine, s+p.
Jay likes it - With poached eggs and hollandaise
Simone said - Make a pesto with it - delish, mix thru pasta or put on top of bruschetta. Tempura with a delish miso / soy/ garlicky dressing! Simple salad side blanched quickly with dressing, parmesan and pine nuts.
Karis suggested - Roasted with olive oil and almonds and I'll second the parmesan and pine nuts option.
Theresa likes - Pasta with chorizo & roasted capsicum & broccolini. I use chilli oil to make it a little extra spicy.
And super chef Alastair McLeod gave his Buttermilk Dressing recipe -
70g sour cream
50ml lemon juice
1 tbs sherry vinegar
1 small garlic clove, crushed
Sea salt and freshly milled pepper
Method: Combine all ingredients and whisk together. Adjust seasoning
But the recipe from Claire K Creations was my favourite, especially since I didn't have to go to the shops to buy one ingredient - it was all in my cupboard/fridge. I recommend that you try it this way, it's just superb. Pictured above.
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp honey
salt & pepper
2 bunches broccolini
2 tbsp crushed, roasted pecans
2 tbsp crumbled feta
Chop the ends of the broccolini stalks off and separate them into small pieces.
Put the broccolini in a colander and run it under hot water until it turns a vibrant green. Run it under cold water to stop it cooking.
Drain the broccolini and arrange it on a serving platter.
Scatter the feta and roasted pecans over the top.
Make the dressing by whisking the lemon juice, olive oil, honey, salt and pepper together (use as much salt and pepper as you like).
Drizzle the dressing over the salad.
Disclaimer: What else could I do with a big box of broccolini sent to me.