Note to Self:

Saturday, September 22, 2012

Broccolini Aglio e Olio


If you've been to this site before you know a few things about my cooking and eating habits. One is that I love whole wheat bread, especially Ezekiel Bread, and another is that I can--and nearly have--eat any vegetable sauteed in oil with garlic and hot peppers. This is just another example. I cooked this broccolini yesterday for a side dish for staff lunch. The recipe is below, but if you'd like additional recipes (with photos) of many other foods cooked in this fashion, click here.

  Broccolini Aglio e Olio
                                        Make 4 servings
4 tablespoons virgin olive oil
2 cloves garlic, minced
1/2 teaspoon crushed hot pepper
1 bunch broccolini
1/4 teaspoon sea salt
1/4 cup water
 
Heat the olive oil, garlic, and hot pepper in a skillet. When the garlic begins to sizzle and brown slightly add the broccolini, salt, and water. Toss and turn the vegetable for a couple minutes until most of the water evaporates and the broccolini is just cooked. Serve warm or at room temperature.

Urban Simplicity.

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