Broccolini with chilli and burnt-garlic vinaigrette

AT A GLANCE

  • Serves 6 - 8 people

"Roasting broccolini brings out the best in it," says Lindsay. "When you boil it, it becomes quite sulphurous, but roasting it intensifies and deepens the flavours."

  • 350 gm (2 bunches) broccolini
  • 100 ml olive oil
  • 8 garlic cloves, thickly sliced
  • 2 long red chillies, finely chopped
  • 60 ml (¼ cup) Sherry vinegar
01   Preheat oven to its highest setting. Toss broccolini in 1½ tbsp oil, then arrange in a roasting pan in a single layer, season to taste and roast until starting to brown (8-10 minutes).
02   Heat remaining oil in a frying pan over low heat, add garlic and fry, stirring occasionally, until dark golden (1-2 minutes). Remove with a slotted spoon and set aside. Add chilli to pan, cook until fragrant (1 minute), then remove from heat and add vinegar (take care, mixture will spit). Add roast broccolini to pan, season to taste and serve hot, scattered with crisp garlic.

Topics:

EASTER, SIDE DISH, GARLIC, BROCCOLINI, DRINK SUGGESTION, FAST, VEGETARIAN, AUTUMN, CHEFS' RECIPES, CHILLIES

Recipe:

MAT LINDSAY, ESTER, SYDNEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2012 COS RAMI INZOLIA GRECANICO, SICILIA, ITALY. , suggested by MAT LINDSAY

FEATURED IN

Apr 2014

Apr 2014

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