Broccolini with crispy lemon crumbs

By jojomail1

Time 30 minutes, serves 6
From January 2010 Food and Wine
Lemon bread crumbs can be stored in airtight container at room temperature for up to 2 days.

Ingredients

• 2 slices of white bread, torn
• 2 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper
• 1 teaspoon finely grated lemon zest
• Salt
• 2 bunches of broccolini (8 ounces each) ends trimmed
• 3 tablespoons extra-virgin olive oil
• 1 small shallot, finely chopped
• Lemon wedges for serving

Details

Servings 6

Preparation

Step 1

In a food processor, pulse white bread until large crumbs form. Melt butter in large skillet. Add bread crumbs, cook over moderate heat, stirring constantly until golden. Remove from heat, stir in crushed red pepper, lemon zest and season with salt. Transfer to plate to cool, wipe out skillet.

Bring large pot of salted water to a boil. Add broccolini and cook unil crisp, 3 minutes. Drain well, shake off excess water and pat dry.

In skillet, heat olive oil until shimmering. Add shallot and cook over moderate heat, stirring until browned (1 minute). Add broccolini, season lightly with salt and cook until lightly browned in spots (4 minutes). Transfer to serving platter, sprinkle lemony bread crumbs on top. Serve right away with lemon wedges.