Stephanie Alexander's Broccolini with Crunchy Garlic Breadcrumbs & Olives

Описание: Tuck into this scrumptious recipe from our Founder Stephanie Alexander AO.

🛒 Remember, from Wednesday 3 April to Tuesday 30 April, 30 cents from every Coles Australian Broccolini Family Pack will be donated to the Stephanie Alexander Kitchen Garden Foundation, to a maximum of $100,000.

🪴 Grab a pack in your next weekly shop to support the Foundation’s mission to teach every Australian child to grow, harvest, prepare and share fresh, seasonal food.

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Ingredients

1 bunch Coles Australian Broccolini Family Pack, trimmed
1 cup coarse fresh breadcrumbs
1 small red chilli, de-seeded and finely chopped
finely grated zest of 1 lemon
⅓ cup extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, bruised and flattened, but not chopped
¼ cup chopped flat-leaf parsley
20 black olives, pitted
Sea salt and freshly ground black pepper

Method

Preheat oven to 100° C and place an ovenproof serving dish inside to warm.

Bring a large heavy-based saucepan of salted water to the boil.

Mix breadcrumbs, chilli and lemon zest.

Heat olive oil in a large heavy-based frying pan, then add garlic and sauté for 1-2 minutes.

Tip in breadcrumb mixture and stir to combine. Continue to stir for 8-10 minutes as crumbs start to toast and change colour. You are aiming for golden crumbs that feel almost sandy.

When crumbs are nearly ready, remove and discard garlic cloves, then add parsley and stir to combine. Remove from heat.

Drop broccolini into the boiling water and cook until just al dente; around 3 minutes after water returns to the boil – taste a piece to be sure. Drain broccolini in a colander and give it a big shake.
Transfer broccolini to a mixing bowl and toss through the toasted breadcrumb mixture. Scatter over olives, then season with salt and pepper to taste.

Transfer to a warm serving dish and serve drizzled with a little more olive oil.

This side dish pairs beautifully with barbecued Italian-style pork sausages.

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