Charred Broccolini Mac Recipes

CHARRED BROCCOLINI MAC

Steps:

• Heat oven to 400ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, spray grill pan with cooking spray; heat on medium-high heat. Add broccolini; drizzle with oil. Cook 4 to 5 min. or until lightly charred, turning after 3 min. Chop broccolini.
• Melt butter in large saucepan on medium heat. Add flour and crushed pepper; cook and stir 1 min. Gradually stir in milk; cook 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups shredded cheese, Parmesan and broccolini; mix well.
• Drain pasta; return to pan. Add cheese sauce; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
• Bake 20 min. or until heated through.

CHARRED BROCCOLINI

Steps:

• Preheat oven to 375
• Trim one inch off the stalks of the broccolini
• Coat with olive oil and season with a few pinches of sea salt
• Place into a 9-13 stainless steel roasting tray lined with parchment paper
• Top with grated parmesan cheese
• Roast uncovered, 15-20 minutes or until stalks are wilted and heads are slightly charred

CHARRED SPICY BROCCOLINI

Steps:

• Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

CHARRED BROCCOLINI AND SHISHITO ROMESCO

Steps:

• Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred.
• In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes.
• Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers.
• To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning.
• To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving.

CHARRED BROCCOLI

Steps:

• Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
• In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
• Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
• Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
• Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
• Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
• To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

CHARRED BROCCOLINI WITH OLIVES

Steps:

• Cut the florets off 2 bunches broccolini and cut the stems into 1 1/2-inch pieces. Toss both with 1 thinly sliced red onion, 1/4 cup halved kalamata olives, 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a large bowl. Transfer to a large sheet of heavy-duty foil; fold into a packet. Grill over medium-high heat, flipping once, until lightly charred, 8 minutes.

CHARRED BROCCOLINI WITH HOMEMADE RICOTTA

Steps:

• Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
• To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
• Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
• To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.