The thin stems of broccolini cook quickly in the pan, and the florets soak up all the wonderful Biancolilla, which tames the slight bitterness of the vegetable. Garlic, lemon zest, and currants fancy things up just enough to make this dish as easily company-friendly as it is weeknight-friendly.
2 bunches of broccolini, bottom 1/2" of stems removed
1 fat garlic clove, thinly sliced
1/2 tsp red pepper flake
1/2 cup water
1/4 cup dried currants
1 tsp lemon zest (from about half of a small lemon)
flaky sea salt
Heat 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a large skillet over medium-high heat until shimmering.
Add broccolini, and cook, turning occasionally, until slightly charred in spots, about 7 minutes.
Add garlic and red pepper flake, toss in pan with broccolini for about a minute, until fragrant.
Add currants, lemon zest and water. Cook, turning occasionally until water boils off.
Place onto a platter, drizzle 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, and shower generously with flaky sea salt. Serve warm or room temperature.
If your currants seem overly dry, soak them in hot water for 5 minutes to plump them a bit before add them to the pan.
The quick cooking time and by using lemon zest instead of lemon juice, you avoid potential discoloration of any leftovers, as the acids naturally released by the broccolini from cooking and the acid in lemon juice can make the broccolini turn a dull color instead of staying vibrant and green. This also means you can make this dish ahead of time and serve room temperature if you prefer.
You can use a fine sea salt or a coarse sea salt, as to your preference. Fine will meld into the broccolini, where coarse will give you an occasional crunch if that's your thing!