Well we've been getting little tiny broccoli stalks in our CSA box. The farmer calls it sprouting broccoli. Some people call it broccolini and I tend to call it broccoli florets. So, what is it, exactly? And why all the names? According to Wikipedia, sprouting broccoli is a variety of broccoli with a large number of heads and a lot of thin stalks. Broccolini, on the other hand is a hybrid of broccoli and Chinese kai-lan. The stalks seem to be longer and it looks a lot like broccoli raab. Happily, I can say they are all related.
When I saw this recipe, I really wanted to try it out. I am going to later this week.
Broccolini with Smoked Paprika, Almonds, and Garlic
Bon Appétit | November 2009
by Amelia Saltsman
Broccolini may also be labeled "aspiration" or "baby broccoli." if using Ordinary broccoli, cut off the florets, peel the stalks, and cut into short, thin sticks.
Yield: Makes 8 servings
3 tablespoons extra-virgin olive oil, divided
1/2 cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 teaspoons smoked paprika*
Coarse kosher salt
2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 teaspoons Sherry wine vinegar
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.