A lively discussion was had when my post about broccoflower fed over to facebook. Among the topics discussed were canned asparagus and broccolini. Broccolini is known in the UK as tenderstem broccoli and was the featured ingredient in the 2008 bbc good food calendar. I’ve never seen it in any of my supermarkets or markets here, but I still decided to look for it this weekend.
Not surprised that I couldn’t find it. I did however find broccoli rabe (aka rapini) at Edgewater Produce (can always rely on them for fruits and vegs, and an overflowing shopping basket for around $20, that’s another post). A number of recipes online use it like broccoli, especially in a pasta dish. So that’s what I did. Sautéed it with garlic, threw in a few cherry tomatoes for colour and served it with rigatoni. Needed to carb up for a 10k practice run, so it was perfect.
It has more “green” flavour than broccoli, that’s true. I didn’t find it bitter, the trick when cooking is to teat it like any other stem-y veg you find at Asian wet markets — in terms of taste and appearance it’s more like gai lan or choy sum, so I added soy sauce and a bit of sugar in addition to the usual s&p. I’ll buy it again, for sure.