Monday, February 19, 2007

Pan-Roasted Broccoli with Lemon and Pine Nuts

First order of business: Lydia, the sauce and meatballs were great. Thank you very very very much.

Ok then, on to the recipe. This is a very simple method for preparing a lot of different types of vegetables. This isn't really a pan roast. Technically a pan roast would be something you started in a pan and then moved into the oven. This all happens in the pan on the stovetop. Put calling it pan-fried broccoli just sounded less exciting.

Pan-Roasted Broccoli
  • 1 broccoli crown cut into small florets (enough for two generous servings)
  • small handful pine nuts
  • 1 lemon
  • olive oil

Heat your large cast iron skillet (you have one now, don't you?) on medium high heat. When it's hot hot, put in about 2 tablespoons of olive oil and then the broccoli. For the next 5-10 minutes let the broccoli sit still for a minute and then stir it around. The idea is to let the broccoli brown up and crisp a little and then stir it so it won't burn. Turn the heat down to medium if it's browning too fast.

While the broccoli is browning, toast the pine nuts in a small skillet or in your toaster oven. You want them just toasty brown.

When the broccoli is crisp-tender, toss the pine nuts over it. Use a lemon zester to grate the zest of one lemon over the broccoli. Toss a little extra olive oil over the broccoli, and season to taste with salt and pepper.

This technique works for a lot of vegetables - just make sure the pieces are similar in size and smallish. Combinations that work well:

  • green beans, pine nuts, roasted red pepper slices, balsamic vinegar
  • green beans, soy sauce, sesame seeds
  • cauliflower, lemon, chopped almonds
  • fennel, chopped kalamata olives, lemon, parsley

No comments:

Blog Widget by LinkWithin