In my journey of becoming a world renowned chef (in my dreams) I have come across many different unique ingredients. One in particular that I have become most fond of is Brocolinni.
Broccolini, known in Europe as asparation and in the United States as baby broccoli, is a trademark of the Mann Produce Company, which developed the hybrid between broccoli and Gai Lan, also known as Chinese kale. The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. It took off in gourmet cuisine in the 1990s and became widespread in supermarkets shortly thereafter. So in honor of this vegetable which is as unique and amazing I have developed a quick 20 minute recipe that makes this 24 year old veggie the star.
Brocolinni & Prosciutto with Garlic Parmesan Sauce
- 1 (16 ounce) package dry penne pasta
- 6 slices Prosciutto (diced or sliced however you like.)
- 3/4 pound Broccolini, cut into 1 inch pieces
- 12 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup olive oil.
1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, place the prosciutto in a large skillet over medium heat. Turn frequently to cook until slightly browned usually about 4-5 minutes. Drain on paper towels.
3. Add half of the garlic and all of the olive oil to the skillet with prosciutto, and cook over medium-low heat for 3 minutes, stirring frequently. (the olive oil is going to make the sauce for this dish so feel free to add more if you like heavier flavors.)
4. Add the Broccolini, and continue to cook and stir for 3 or 4 minutes, or until the Broccolini is tender but still bright green.
5. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat.
6. Remove from the heat and mix in the Parmesan cheese. Toss again, and serve!