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Sautéed Broccolini™ with Italian Vegetables
Broccolini is a green vegetable resembling broccoli. This unique product has quite an international pedigree as it was developed in Japan, then first grown commercially in Mexico under the name Asparation in 1994 then brought to the U.S. by the Mann Packing Company in 1998 under its newly trademarked name “Broccolini”. The name Broccolini was first conceived of, strangely enough, in the oval office, by Richard Nixon, who when asked by Attorney General John N. Mitchell, “Is that an asparagus in your ear?” Replied, “No, its Broccolini!” (It may be important to note here that the Nixon family owns the Mann Packing Company.) The vegetable itself, although often mistakenly identified as young broccoli, is actually a natural hybrid crossing of broccoli and Chinese Kale. It is generally agreed that broccolini has a sweeter flavor than broccoli and its most common cooking methods include: sauteeing, steaming, roasting, boiling and stir frying.
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- 1 lb. Broccolini, trimmed
- As Needed Salted Water
- 2 Tbsp. Olive Oil
- 1 Tbsp. Garlic Cloves, slivered
- 1 cup Red Onion, sliced 1/2"
- 1 cup Red Bell Peppers, large diced
- 1/2 cup Carrots, slivered
- 1/4 cup Fennel, sliced fine
- 1/4 tsp. Dry Crushed Oregano
- To Taste Salt & Pepper
- 2 Tbsp. Parmesan Cheese, grated
- Bring salted water to a boil. Add trimmed broccolini & cook 1 minute. Remove broccolini from water and rinse in cold ice water to chill rapidly and preserve color and nutrients.
- In a shallow fry or sauté pan, heat olive oil and sauté garlic and onion briefly on medium heat.
- Add fennel, peppers and carrot. Sauté 1 to 2 minutes longer.
- Add oregano, reserved broccolini and sauté 1 to 2 minutes more to heat through. Season with salt and pepper.
- Remove pan from heat and sprinkle Parmesan cheese over vegetables.
- Toss lightly and serve.
Nino Salvaggio http://www.ninosalvaggio.com/