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MAKES 6 SERVINGS - 2 bunches broccolini, about 10 oz (315 g) each, stem ends trimmed |
Developed by a Japanese seed company, broccolini, with its slim stems and small flowering heads, is a relatively new vegetable in the world kitchen. Sometimes marketed under the name asparation, it is a cross between Chinese kale and broccoli, has a sweet flavor, and requires only minimal trimming. |
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Bring a large pot three-fourths full of water to a boil. Add the broccolini and salt to taste and cook for 2 minutes. Drain and rinse under cold running water. Drain again and set side. In a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until the garlic is lightly golden, about 2 minutes. Add the anchovies and capers and stir until the anchovies dissolve, 1-2 minutes. Add the broccolini and stir gently to coat with the oil. Cover and cook under the broccolini is tender, 5-10 minutes. Transfer the broccolini to a warmed platter and serve at once. Buon appetito ! |
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