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BROCCOLINI WITH LEMON OIL




Source of Recipe


epicurious






Recipe Introduction


Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.





List of Ingredients



• 1 large lemon
  
• 1/3 cup extra-virgin olive oil
  
• 3 lb Broccolini (6 bunches), trimmed and thick stalks halved lengthwise
  






Instructions



1. Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
   
2. Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
   
3. Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water, uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
   
4. Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)
   






Final Comments


Makes 10 to 12 servings