1 cup fresh basil leaves
1/2 bunch Italian parsley
1 cup extra virgin olive oil
3 slices of white bread, torn
2 Tablespoons unsalted butter
1/2 teaspoon crushed red chili flakes
Zest of 1 lemon
1/2 teaspoon kosher salt
3 Tablespoons extra virgin olive oil
2 shallots, thinly sliced
3 bunches broccolini, cleaned and trimmed
2 teaspoons kosher salt
1/2 cup water
Aged balsamic vinegar and lemon wedges for garnish
Blanch Herbs: Fill a small to medium pot with water and bring to a boil over high heat. Plunge herbs into boiling water for 30 seconds and remove using a small strainer or skimmer. Place strainer with herbs into a bowl of ice water until cold. Using your hands, squeeze out all of the water from the herbs.
Make Basil Oil: Place the blanched herbs and olive oil into the jar of a blender and blend on high for 1 minute or until oil becomes very green. Let oil strain oil through a fine mesh sieve into a bowl while preparing the rest of the dish.
Make Breadcrumbs: In a food processor, pulse the white bread until large crumbs form.
Sauté Breadcrumbs: In a large sauté pan, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Set aside.
Sauté Broccolini: In a large sauté pan(s), heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, about 1 minute. Add the broccolini, salt and water. Cook, stirring occasionally with tongs, until the water evaporates and the broccolini starts to lightly brown in spots, about 5 minutes.
Serve: Transfer the broccolini to a serving platter. Drizzle some of the green basil oil on and around broccolini. Using a teaspoon lightly drop balsamic around the plate. Sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.
Recipe created by Parties That Cook®
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