Broccolini - what is it and what do I do with it? Broccolini is the trademarked name of the hybrid of Chinese kale (sometimes call Chinese broccoli) and regular broccoli. It is not broccoli rabe, which is another member of the cabbage family with a bitter flavor popular in Italy. Broccolini is like a really delicious version of broccoli (which is still very good), with the added benefit of being a spear, similar to asparagus, which is nice because it can easily be eaten with the fingers. It can be prepared anyway you'd do broccoli or asparagus; it only takes a few moments to blanch or roast.
I have served it here in a similar manner to the asparagus I like to eat every Spring. I did something similar last year.
1/2 bunch (8 spears or so) broccolini
Good olive oil
1 duck egg
salt and pepper
Preheat the oven to 450. Lightly coat the broccolini with olive oil and sprinkle with salt and pepper.
Roast for 8-10 minutes, or until it reaches desired "doneness." In the meantime, heat a nonstick pan over medium heat and spray with cooking spray. Cook the duck egg for 2 minutes on one side, then flip and cook briefly on the other - you want runny yolks, folks! Place the broccolini on a plate and top with the duck egg. Sprinkle with salt and pepper and a little freshly grated parmesan. Tasted just like Spring!!