Broccolini with Green Romesco
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- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 661 mg
When Molly turned 4 or 5, she had a green-themed birthday party with all green foods, because green has always been her favorite color. This dish should have been at that party; it’s her green take on nutty romesco with delicious charred broccolini piled on top, then a thick stormy layer of Parmesan too. It’s delicious.
- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 661 mg
Ingredients
Roasted Pepper, Garlic and Broccolini:
Green Romesco:
To Serve:
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Directions
- For the roasted pepper, garlic and broccolini: Arrange an oven rack in the upper third position. Preheat the oven to broil.
- To char the bell pepper, place the pepper on a baking pan and broil, turning occasionally, until charred, about 15 minutes. (Alternatively, the pepper can be placed directly onto the grate of a gas stove-top burner. Turn the heat to high and allow the skin of the pepper to completely char, turning it occasionally, until the entire pepper is blackened.) Remove the charred pepper to a bowl. Cover with a plate or plastic wrap to both steam and cool.
- Once cooled, transfer the pepper to a cutting board. Using paper towels, wipe the charred skin off the pepper and discard. Remove and discard the stem and seeds. Place the peeled pepper into the bowl of a food processor fitted with the blade attachment and set aside.
- Reduce the oven temperature to 350 degrees F.
- To roast the garlic: Cut 1/4 inch off the bottom end (not the root) of the garlic to reveal the inside cross-section of garlic. Place on a small piece of aluminum foil (or in an oven-safe ramekin). Drizzle with 2 tablespoons of olive oil and wrap up the garlic to fully enclose in foil. Place on a baking sheet and roast in the oven for 35 minutes until soft. Set aside.
- In the meantime, prepare the broccolini. Into a large mixing bowl, add the broccolini, the remaining 2 tablespoons olive oil, the salt and several grinds of black pepper. Toss to evenly coat with the oil. Arrange in a single layer on a baking sheet.
- To roast the broccolini: Raise the oven temperature to 425 degrees F.
- Roast the broccolini for 13 to 15 minutes, until tender and charred but still bright green. Remove from the oven and set aside to cool.
- For the green romesco: Into the food processor with the pepper, squeeze the softened, roasted garlic out of the skins and add the bread, parsley, cilantro, almonds and lemon zest and juice. Season with the salt, a few grinds of black pepper and the crushed red pepper flakes. Process to a coarse paste. With the processor running, add 6 to 8 tablespoons of oil and process to make a smooth sauce.
- To serve, spread the romesco on a serving platter. Top with the broccolini. Use a rasp grater to grate a liberal amount of Parmesan over top and serve. Finish with a few turns of freshly ground black pepper.
- Leftovers will keep for a day or two, in a covered container in the fridge.
