Broccolini with Italian Herb Oil |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A generous drizzle of parsley-oregano oil brings a wave of herbal freshness to slender stalks of simply cooked Broccolini. Ingredients:
1 1/2 pounds broccolini, tough ends trimmed |
1/3 cup coarsely chopped flat-leaf parsley |
1 to 2 tablespoon coarsely chopped oregano |
1 small garlic clove, smashed |
1 teaspoon anchovy paste |
1/3 cup olive oil |
accompaniment: lemon wedges |
Directions:
1. Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.
2. Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.
3. Serve Broccolini tossed with herb oil.
|
|