Recipe brought to you by BakeClub's Anneka Manning & Neff
Ingredients
- 2 bunches broccolini, stems trimmed
- 2 tablespoons extra virgin olive oil
- Sea salt flakes and freshly ground black pepper, to taste
- Lemon wedges, to serve
Gremolata Breadcrumbs
- 45g (1 cup) coarse white breadcrumbs (made from sourdough or Italian-style bread)
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped or grated
- ¼ cup chopped flat-leaf parsley
- 1 lemon, rind finely shredded
- Salt and freshly ground black pepper
Serves: 4-6
Preparation time: 20 minutes
Baking time: 10-15 minutes
Method
1. Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with non-stick baking paper.
2. Halve the broccolini stems lengthways. Wash and place on the oven tray, with the water still clinging to the stems. Drizzle with the oil and season with salt and pepper. Toss gently and spread in a single layer but so that they ae still close on the tray. Roast in preheated oven for 10-15 minutes or until tender, bright green and lightly charred.
3. Meanwhile, to make the Gremolata Breadcrumbs, combine the breadcrumbs, olive oil and garlic in a medium frying pan and cook over medium heat, stirring occasionally, for 5-8 minutes or until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon rind. Taste and season well with salt and pepper.
4. Serve the warm or room temperature broccolini topped with the Gremolata Breadcrumbs and accompanied by the lemon wedges to squeeze over.
