Olio Taibi
side dish
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 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, divided
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.
This dish using broccolini and our Biancolilla is a weeknight friendly fast side dish that goes alongside roasted chicken or steamed fish perfectly. The currants add just a little sweetness and the lemon zest adds brightness, but without increased acidity.
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