Broccolini with Roasted Pepper Sauce Recipe

Serves 2

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Broccoli was my favorite vegetable — until I met Broccolini. More slender and tender than its cousin, Broccolini packs in the nutrition and flavor but is much easier to cook. It’s also more expensive, so you can use broccoli here (or any of your other favorite vegetables).

Ingredients

• ¾ pound red bell peppers
• 1 to 2 long hot red chile peppers
• 6 large cloves black garlic, peeled (or use 6 cloves garlic, roasted)
• ½ cup kalamata or similar pitted olives
• 1 tablespoon capers (preferably packed in salt, rinsed and soaked)
• ¼ cup extra-virgin olive oil
• Kosher salt to taste
• 2 bunches Broccolini (or use 1 head broccoli, cut into florets)
• ¼ cup walnuts, toasted (optional)

Directions

Scott Suchman

Preheat the oven to 450°F. Place the red bell peppers and hot peppers on a parchment paper-lined sheet pan. Bake for 30 minutes or until tender and skins are blistered, turning the peppers over after 15 minutes. Place peppers in a paper bag and fold it closed to let them steam so the skin loosens while they cool. When cool, peel off as much of the pepper skin as you can. Cut the peppers in half lengthwise, and remove seeds.

Combine the roasted peppers, garlic, olives, and capers in the bowl of a food processor fitted with a blade attachment, and pulse until combined. Add the olive oil, and pulse to combine. Season with salt to taste, if desired.

Bring a pot of water to a boil, and add enough salt to make the water salty like the sea. Add Broccolini, and return the water to a boil. Drain.

Spread pepper sauce on a plate, and top with Broccolini. Sprinkle with nuts.

Note: You can roast the Broccolini instead of blanching, if desired. Preheat the oven to 425°F. Toss the Broccolini with 2 tablespoons of olive oil and desired amount of salt, and place on a parchment paper-lined sheet pan. Bake for 30 to 40 minutes or until cooked through. Season with salt to taste, and toss with a drizzle of olive oil.