Magazine article Sunset

Go Green

Magazine article Sunset

Go Green

Article excerpt

Sweet, mild broccolini brightens cold weather cooking. By Elaine Johnson

ROASTED BROCCOLINI with ANCHOVY SAUCE

SERVES 6/ 35 MINUTES

Imagine what the salty tang of anchovies does for Caesar salad, and you'll understand the draw of this classic Italian combination. Try it alongside a holiday roast or pasta dish.

1 1/2 lbs. broccolini, stalks split if needed to make them 1/2 to 3/4 in. wide (tops can be wider)

6 tbsp. extra-virgin olive oil, divided

1/4 tsp. kosher salt

1/2 tsp. pepper, divided

4 large garlic cloves, thinly sliced

6 to 8 canned anchovy fillets, chopped

Lemon wedges (optional)

1. Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini on 2 large rimmed baking sheets.

2. Combine 3 tbsp. oil with the salt and 1/4 tsp. pepper. Drizzle over broccolini and turn until well coated. Roast, switching pan positions and turning broccolini with tongs halfway through cooking, until browned at edges, about 15 minutes.

3. Meanwhile, heat remaining 3 tbsp. oil and 1/4 tsp. pepper with the garlic and anchovies in a 12-in. frying pan over mediumlow heat. Cook, stirring occasionally, until garlic is soft but not browned (reduce heat if needed), 12 to 15 minutes.

4. Toss broccolini with anchovy mixture in frying pan. Serve with lemon wedges to squeeze on top if you like.

PER SERVING 181 Cal., 69% (124 Cal.) from fat;

5.5 g protein; 14 g fat (2.1 g sat.); 9 g carbo (1.4 g fiber); 268 mg sodium; 4 mg chol. GF/IC/LS

BROCCOLINI and BLUE CHEESE FRITTATA

SERVES 6 TO 8/1¼ HOURS

With salad and bread, this vegetarian dish makes a hearty dinner or brunch, but you could also cut it into small pieces and serve it as an appetizer.

1 3/4 cups thinly sliced shallots (6 large)

2 tsp. chopped fresh thyme leaves

3 tbsp. butter, divided

3/4 tsp. each kosher salt and pepper, divided

12 oz. broccolini, stalks split if needed to make them '/z to 3A in. wide (tops can be wider)

8 large eggs

'A cup milk

'A lb. cambozola cheese or '/» lb. each brie and Stilton cheese, chopped, divided

1. In a 12-in. ovenproof frying pan over medium heat, cook shallots and thyme in 2 tbsp. butter with >A tsp. each salt and pepper, stirring occasionally, until shallots are softened, 7 to 10 minutes. Transfer to a bowl and set aside.

2. Pour 1 cup water into frying pan (no need to wash). Add >A tsp. each salt and pepper and the broccolini. Cover and bring to a boil over high heat. Reduce heat and simmer until broccolini is just tender, 7 to 10 minutes. Drain.

3. Meanwhile, whisk eggs in a large bowl to blend with milk and remaining 'A tsp. each salt and pepper. Stir in shallot mixture and half the cheese. Preheat broiler with a rack set 3 to 4 in. from heat.

4. Set same frying pan over medium heat. When hot, add remaining 1 tbsp. butter and swirl to melt and coat pan (including up the sides). Arrange broccolini evenly in pan, alternating stalks and tops. Pour egg mixture over it, distributing shallots and cheese but leaving some broccolini showing. Cook, tilting pan and using a spatula to lift up frittata's outer edge and let eggs run underneath, until eggs no longer flow easily, 4 minutes. Reduce heat to low and cover pan. Cook until frittata is almost set, 2 to 6 minutes.

5. Scatter remaining cheese over frittata. Broil until lightly browned, 1 to 3 minutes. …

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