Charred Broccolini with Lemon, Pine Nuts, and Parmesan

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Delicious served as a side to meat or seafood, this easy, moreish side dish is crunchy, nutty, bright and citrusy with the perfect pinch of heat. Best of all it only takes 15 minutes to make! Use other nuts, like hazelnuts or walnuts or even seeds if you prefer.

 

1-2 tbsp Pine nuts, toasted 1 tbsp Butter 1 Lemon, thinly sliced 1 tbsp Fresh squeezed lemon juice 300-400 g Broccolini, ends trimmed 2 tbsp Olive oil 2 Garlic cloves, minced 2 tbsp Olive oil 3/4 tsp Pul biber red pepper flakes 1/2 tsp Flaky sea salt Parmigiano Reggiano, shaved

1. In a large, dry skillet over medium heat toast the pine nuts. Stir often until nuts become fragrant and begin to turn golden, 3-5 minutes. Watch closely as nuts can quickly burn. Once toasted remove from heat and transfer the nuts to a small bowl.
2. Return the skillet to medium heat. Add the butter and allow to melt, then add lemon slices and cook, stirring often, until butter begins to brown and lemon slices are beginning to brown on both sides. Remove lemon and reserve to the side in a small bowl.
3. Increase the heat to medium-high and add olive oil. Once hot, add broccolini and minced garlic to the pan. Allow to cook undisturbed for about 3-4 minutes. Once the bottom side is beginning to char slightly, flip the broccolini, then continue cooking for 2-3 minutes on the opposite side. You want the stalks to be lightly charred but still have a bit of crispness to them. If your pan isn't large enough, you might want to char the broccolini in two batches.
4. Remove the pan from heat and add lemon juice and pul biber. Toss to combine. Transfer the broccolini to a platter along with the reserved browned lemon slices. Sprinkle with flaky sea salt, shaved Parmigiano Reggiano, and the toasted pine nuts.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com