Crispy Lemon Broccolini

You know what really chaps my hide?

Better yet.

Do you know what really burns my biscuits?

Unforseen costs.

Most people I know are on some sort of budget. I myself have a very calculated budget to ensure savings. You know, because I don’t want to live at home FOREVER.

So I get really down and out when those gosh darn random costs pop up and steal my savings.

Wondering what has prompted this evenings rant? My awesome little Prius is getting older.

I’m happy to service him and get all his little breaks fixed up. I just like to plan for these fixes.

Okay. I’m done whining. I’m lucky to have a car and the money to fix it.

And I’m lucky to get to come home and cook tasty things like this dish.

You will need…

2 slices sourdough bread, torn

2 tablespoons butter

½ teaspoon red pepper flakes

1 teaspoon lemon zest

2 bunches broccolini, ends trimmed

3 tablespoons olive oil

1 small shallot, finely chopped

1 lemon, thinly sliced

Salt and pepper to taste

Start by pulsing the bread in a food processor until large crumbs form.

In a large skillet, melt the butter and add in the breadcrumbs. Add in the red pepper, lemon zest and salt and pepper to taste. 

Cook them over moderate heat, stirring occasionally, until golden. Remove from the heat.

While the bread crumbs are toasting, bring a large pot of salted water to a boil.

Add in the broccolini and cook until crisp but tender. Drain from the water, shaking off the excess water.

Then, in the same skillet, heat the olive oil until shimmering.

Add in the shallots and cook over moderate heat, stirring, until lightly browned. (about 1 minute)

Add the broccolini to the skillet and season it with salt and pepper. Stir occasionally until the broccolini is lightly browned in spots. About 4 minutes.

Transfer the broccolini to a serving platter and sprinkle the lemon bread crumbs on top. Top with lemon slices and serve hot.

Love and Beer Floats

Angela 

Crispy Lemon Broccolini

2 slices sourdough bread, torn

2 tablespoons butter

½ teaspoon red pepper flakes

1 teaspoon lemon zest

2 bunches broccolini, ends trimmed

3 tablespoons olive oil

1 small shallot, finely chopped

1 lemon, thinly sliced

Salt and pepper to taste

Start by pulsing the bread in a food processor until large crumbs form.

In a large skillet, melt the butter and add in the breadcrumbs. Add in the red pepper, lemon zest and salt and pepper to taste. Cook them over moderate heat, stirring occasionally, until golden. Remove from the heat.

While the bread crumbs are toasting, bring a large pot of salted water to a boil.

Add in the broccolini and cook until crisp but tender. Drain from the water, shaking off the excess water.

Then, in the same skillet, heat the olive oil until shimmering.

Add in the shallots and cook over moderate heat, stirring, until lightly browned. (about 1 minute)

Add the broccolini to the skillet and season it with salt and pepper. Stir occasionally until the broccolini is lightly browned in spots. About 4 minutes.

Transfer the broccolini to a serving platter and sprinkle the lemon bread crumbs on top. Top with lemon slices and serve hot.