Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies.
'broccolini' on Serious Eats
The glaze helps give the broccolini a punch of flavor, even if I've had far better versions. Oddly it's the rice that tasted the best. I know that sounds like faint praise but it soaks up the chicken stock, picks up the flavor of the fish and the glaze, and comes out tasting rich and succulent. Not bad for a one-pot meal.
When French toast and omelets and sausages don't sound very tempting, a gorgeous salad that offers a variety of interesting tastes, textures, and colors can be a good choice for brunch: not the kind of thing you'd often bother to make on a weekday, but not an immobilizing gut-bomb, either. Many of you can probably pull this kind of beautiful cold plate together from the odds and ends in your vegetable drawer, but for people like me who live and die by the recipe and the shopping list, Ad Hoc at Home offers an inspiring chapter on salads.
Wait a minute...didn’t I just have a big leafy green vegetable with broccoli hidden in the title? Yes, but this broccolini is mighty different from that slightly bitter one. I’ll admit I didn’t know the difference until an infamous episode...