Broccolini用柠檬
Broccolini看起来像婴儿西兰花，但它实际上是西兰花和中国羽衣甘蓝的天然杂交。 （如果你找不到它，可以在它的位置使用西兰花rabe。）先将嫩茎焯一下然后用柠檬皮炒一下快速的菜盘.
资料来源：Martha Stewart Living，2011年11月
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库克的笔记
变白的西兰花可以冷藏长达2天。在服务之前用柠檬皮炒.
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Broccolini看起来像婴儿西兰花，但它实际上是西兰花和中国羽衣甘蓝的天然杂交。 （如果你找不到它，可以在它的位置使用西兰花rabe。）先将嫩茎焯一下然后用柠檬皮炒一下快速的菜盘.
资料来源：Martha Stewart Living，2011年11月
预备
份量
27.04.2023 @ 01:27
Broccolini looks like baby broccoli, but it is actually a natural hybrid of broccoli and Chinese kale. (If you cant find it, you can use broccoli rabe in its place.) Blanch the tender stems and then quickly sauté with lemon zest for a fast and flavorful dish. Recipe source: Martha Stewart Living, November 2011. Cook time: 15 minutes. Prep time: 15 minutes. Serves 4.
Ingredients:
– Coarse salt
– 1 pound broccolini (1-2 bunches)
– 2 teaspoons extra-virgin olive oil
– 1/2 lemon, thinly sliced and juiced
Directions:
1. Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain and transfer to ice-water bath. Drain again and pat dry with paper towels.
2. Heat oil in a large skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.
Cooks note: Blanched broccolini can be refrigerated for up to 2 days. Sauté with lemon zest before serving.