AT A GLANCE
50 ml olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
500 gm broccolini, trimmed
Finely grated rind of 1 lemon, juice of ½
120 gm firm ricotta, crumbled
||Heat oil in a frying pan over medium heat, add onion and garlic, stir occasionally until tender (10 minutes). Add chilli, stir occasionally until starting to caramelise (3-5 minutes).
||Meanwhile, blanch broccolini in boiling salted water until tender (2-3 minutes), drain well, add to pan with lemon rind and juice, season to taste, toss to combine, scatter with ricotta and serve hot.
GARLIC, AUTUMN, RICOTTA, BROCCOLINI, SIDE DISH, ONIONS, LEMONS, VEGETARIAN, MODERN AUSTRALIAN, CHILLIES
EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY
LISA FEATHERBY , ALICE STOREY