Broccolini is a green vegetable resembling broccoli. Often mistakenly identified as young broccoli,
it is actually a natural hybrid of the cabbage family - a cross between broccoli and Chinese kale.
The entire vegetable is completely edible from the slim stems to its head of flowering buds.
Broccolini is generall thought to have a sweeter taste than broccoli. Gemelli is a pasta that is in
the shape of twisted paired spiral tubes. Gemelli means "twins" in Italian. We highly recommend
that you don't substiitute another pasta in this recipe, as gemilli holds the sauce perfectly and adds
a firm 'al dente' texture.
1 bunch broccolini, cut into 2-inch pieces
6-8 ounces gemelli or other corkscrew pasta
1/2 cup panko (Japanese crisp bread crumbs)
1/4 cup extra-virgin olive oil, divided
3 garlic cloves, coarsely chopped
3-4 flat anchovy fillets, drained and chopped
Red-pepper flakes to taste
1 cup chicken broth
Parmesan cheese for dusting
Preheat oven to 350 degrees F.
Blanch broccolini in boiling water 2 minutes. Remove and rinse with cold
Add salt to water. Cook pasta in same pot of boiling water 10 minutes.
While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking
pan. Bake, stirring once, until golden, 8 to 10 minutes.
Saute garlic, anchovies, and red-pepper flakes in remaining oil in a skillet over
medium heat. Mash anchovies into oil with a wooden spoon. Saute 1-2
minutes. Add broccolini and saute 1-2 minutes. Add chicken broth and cook
another minute or 2. Drain pasta with a skimmer and add to the anchovy
mixture in the skillet. Toss gently to combine. Cook another minuet or 2.
Transfer to a serving bowl and sprinkle with toasted panko. Top individual
servings with Parmesan cheese.