INGREDIENTS
1 8-12 ounce bunch of broccolini, tough ends trimmed
2–3 tablespoons olive oil
salt and pepper to taste
lemon zest from one lemon
2 garlic cloves
1/2 teaspoon red chile flakes
1 container of burrata
1/2 -3/4 cup roasted warmed hazelnuts (optional replacement with pine nuts)
Optional: basil oil recipe below
PREP
1. Preheat the oven to 375°F
2. Trim off the ends of the broccolini and place in a large bowl or baking dish
3. Mix olive oil and garlic
4. Place broccolini in a large mixing bowl or baking dish. drizzle in the olive oil mix, sprinkle with salt, pepper and lemon zest, toss making sure to coat well.
5. Cut the lemon used to zest in half.
6. Place the broccolini in a single layer on a parchment paper lined cooking sheet, place lemon halves at opposite corners of the sheet pan, open side down, and roast until tender-crisp 10-20 minutes.
7. Roast hazelnuts by adding them to a separate small skillet with 1 TBSP salted butter. Sauté until golden brown
8. Cut the burrata into pieces and place around and on top of the broccolini. Add the toasted hazelnuts and sprinkle with salt, pepper and chili flakes, squeeze with the grilled lemon, and drizzle with a little more basil oil.
Game changer: make the Basil Oil (below) and pre spread on serving platter, then top with the roasted broccolini.
Basil Oil:
1. Place ½ cup fresh basil, ½ cup olive oil and one garlic clove in a food processor and blend until finely chopped but not overly smooth.