Broccolini Soffriti Mario Batali Recipes

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Steps:

• Trim the broccolini into long stalks and bring a large pot water to a boil.
• Meanwhile, heat the olive oil in a large sauté pan over medium-low heat.
• Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
• While the garlic and anchovies cook, plunge the trimmed broccolini into the boiling water and cook for 1 minute.
• Drain the broccolini well and add it to the pan with the garlic and anchovies.
• Cook the broccolini over low heat until tender, about 10 to 12 minutes.
• Remove from the heat and season with salt and pepper. (Go easy on the salt at first because anchovies are already salty.).
• Sprinkle with breadcrumbs and serve hot.

Steps:

• Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch sauté pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.
• Anchovies
• Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets - preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati ), which yield two fillets each. If prepackaged anchovies must be used, however, be aware that they come in one acceptable - and one despicable - form. Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole. Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets. Least desirable are the tiny cans of salty prefilleted anchovies packed in oil. This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
• Cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1 inch of the tender stalks. Reserve the stalks for another use. Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
• Put the pecorino in a large bowl and whisk in the warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the broccoli and toss to coat. Season with Maldon salt, if necessary, and with pepper. Let stand for 30 minutes before serving.