Baked Broccolini With Parmesan and Toasted Garlic
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This is a nice dish to make if you are feeding a crowd or you want a side dish that will last for a number of days. (It can be served either hot or cold.) You can also use broccoli rabe if you prefer a more bitter flavor. Broccolini is also full of vitamin A, C & K, just to mention a few. The recipe has a few steps, but you can blanch the broccolini the day before or you can take it as far as sauteing it and baking the next day. It is delicious and well worth the effort.
MAKES: 8 Servings
PREP/COOK TIME: 45 Minutes
INGREDIENTS
3 pounds broccolini, washed and trimmed
2 to 4 tablespoons olive oil, plus some for greasing the pan
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano-Reggiano
DIRECTIONS
Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccolini into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccolini into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
Add broccolini mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
