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Charred Broccolini with Garlic, Lemon, and Parmesan
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 3-4
- 1 ½ tablespoons extra-virgin olive oil
- 2 small or 1 large anchovy fillet
- ⅛ teaspoon chili flakes
- 2 cloves garlic, thinly sliced
- 1 pound broccolini, thick stalks halved lengthwise
- ½ lemon, juiced
- Parmesan cheese
Instructions
- Heat a large pan over medium heat, and then add the olive oil. Add the anchovy and use a wooden spoon to break it up in the oil. Add the chili flakes and garlic, stir to combine, and cook until fragrant, about 1 minute.
- Add the broccolini to the pan and stir to coat. Add 2-3 tablespoons of water to the pan and then cover to steam for 3 minutes. Uncover, stir, and then recover, cooking for 3 minutes longer. Uncover and turn up the heat to medium-high and cook until broccolini is charred in places.
- Remove from heat and tansfer to a serving platter. Drizzle with lemon juice and top with shaved parmesan and fresh lemon zest. Serve topped with a fried egg or alongside grilled meat or chicken.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
