Broccolini with Romano Bread Crumbs
Blanching and shocking the broccolini helps maintain its green color. If a vegetable isn’t shocked with cold water when it comes out of the boiling pot, it will continue to cook even after its been drained.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1⁄4 cup olive oil, divided
- 3 bunches fresh broccolini, cut lengthwise into spears
- 1⁄4 cup melted unsalted butter
- 1⁄3 cup bread crumbs
- 1⁄3 cup grated Romano cheese
- Preheat oven to 375°F. Grease a large casserole dish with 1 tablespoon oil. Bring 4 cups water to boil in a large saucepan Quickly blanch the broccoli in boiling water until just al dente, then drain. Shock in ice water, and drain thoroughly.
- Place the broccolini in the prepared casserole dish. Mix together the remaining oil, the butter, bread crumbs, and cheese in a bowl. Sprinkle the bread crumb mixture on top of the broccoli.
- Bake for 15 minutes or until the bread crumbs are lightly browned.