The price of broccolini is pretty constant year-round, but for a brief window of peak supply in late summer/early autumn. So now’s the time to go mad for broccolini.
Broccolini is a cross between the close cousins of the Brassica family gai lan and broccoli. It’s both more delicious and more expensive than its two stronger-flavoured parents. It’s grown year-round in Australia, and the Try these:
Simple: Broccolini with garlic and anchovies
Steam or boil broccolini until just tender. Meanwhile fry minced garlic and a crumbled dried chilli in a slurp of olive oil. When the garlic smells fragrant, add a few anchovies and stir to allow the anchovies to melt and the garlic to cook. Toss the flavoured oil through the hot, well-drained broccolini.
Simpler: Bbq’d broccolini
Toss broccolini in olive oil, fresh thyme leaves, salt flakes and black pepper. Grill on high heat for about 8 minutes, turning often. Charred is good, burnt not so much.
Simplest: Broccolini with lemon zest and olive oil
Boil broccolini until just tender. Drain really well and pat dry with paper towel. Drizzle over olive oil, grate over the zest of half a lemon and sprinkle with salt. I like Cyprian black volcanic salt best with this. (Okay call me a food fetishist, but this salt is just fantastic with vegetables!). This easy side dish is delicious hot, or at room temperature.