Broccolini Sauté with Herbed Breadcrumbs

Quick and easy, this recipe is quite flexible. Add whatever herbs you want, change the liquid around, add chili flakes or not, you could even add a little grated Parmesan to the pan at the end if you wish. Make it your own!


3/4 lb. broccolini (if it is very thin and not longer than 4-5 inches, just use scissors to trim the bottoms. If it has pencil thick stems, cut off florets and cut stems into 2 inch lengths on the diagonal)
2 tablespoons plus 2 tablespoons olive oil
1/4 cup liquid, such as white wine, sherry, lemon juice, orange juice
2 ounces of water
1 cup breadcrumbs
2 tablespoons herbs, fresh or dried (a mix of thyme, oregano, and rosemary is good. You can add some garlic powder if you wish.)
Salt and pepper to taste (some for the sauté, some on the breadcrumbs)
1 teaspoon chili flakes (optional)


Mix the bread crumbs with 1-2 tablespoons of oil and use your fingers to stir them together, being sure to get all the crumbs just moist. They don’t need to be very wet. Add the herbs, and garlic if you are using, along with some salt and pepper and toss to mix well. Set aside close at hand.

Heat a large pan over medium-high heat.

When the pan is hot, add 2 tablespoons of oil and heat until oil is hot. The surface of the oil will shimmer and seem to get quite thin.

When the oil is hot, add the broccolini. Toss to coat with the oil. Cook, tossing every minute or so, for 3-4 minutes. Season with salt and pepper and toss to coat evenly.

At this point, add the liquid and the water, and put a lid on the pan for about 30 seconds to 1 minute. Remove the lid and allow the liquid to boil off. This flash cooks the broccolini without burning it.

When the broccolini is caramelized in spots and just getting tender, sprinkle the breadcrumbs over the surface of the pan, and toss to mix the crumbs into the broccolini. Cook, tossing every few seconds, to turn the crumbs golden. As soon as they are a nice toasty shade and are getting crisp, the dish is ready to serve.

Chef’s Notes and Variations
Although this dish is best hot, it is actually pretty good at room temperature. This dish is great with a couple tablespoons of grated cheese-something like Parmesan or Romano-tossed in just before serving. I also like it with a pinch of chili flakes or Piment d’Espelette for a little piquancy.

YIELD: Serves 4

SOURCE: Chef Andrew E Cohen

Print Friendly, PDF & Email