Updated: 08/22/2016 4:15 PM | Print Story |  Email

Broccolini with Grilled Lemon & Pine Nuts

Sameh Wadi is well known in the foodie world.  Nearly a decade ago, he opened Saffron, a hot spot that fuses Mediterranean and Middle Eastern cuisine. Most recently, he opened MilkJam Creamery, an ice cream shop that’s a little out of the ordinary.        

Sameh is cooking a recipe from his new cookbook, The New Mediterranean Table.


Broccolini with Grilled Lemon & Pine Nuts 
(adapted from The New Mediterranean Table)

1 lb (454g) broccolini
3 lemons, seeded, 1 thinly sliced crosswise, 2 halved
canola oil, for brushing
1 small shallot, peeled, finely minced
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (14g) unsalted butter
4 tablespoons (60ml) extra virgin olive oil
¼ cup (17g) pine nuts
1 tablespoon (4g) flat leaf parsley, finely chopped
1 tablespoon (3g) chives, finely minced
Aleppo pepper, to garnish
sea salt 

Preheat the gas or charcoal grill to high heat.

Fill a large bowl with salted ice water. In a large saucepan of salted boiling water, cook the broccolini until almost tender, about 3 minutes. Drain immediately and immerse in the ice water to cool completely. Drain and pat dry with a paper towel.

Brush the lemon slices and halves with oil and grill over high heat. Turn the slices and cook until lightly charred, 2-3 minutes total. Grill the halves on the cut side until heavily charred, around 5-7 minutes and let cool. Transfer slices to a cutting board and let cool, finely dice and reserve in a mixing bowl. Squeeze the grilled halves to extract the juice, strain the juice and combine with the diced grilled lemon. Add the shallot and fresh lemon juice, season with salt and let marinate for 10 minutes.

Meanwhile, in a large skillet over moderate heat, add butter and 1 tablespoon (15ml) olive oil, once the butter starts to bubble, add the pine nuts and stir continually until golden, about 2 minutes. Remove the pine nuts from the pan with a slotted spoon. Add the broccolini and toss to warm up for about 5 minutes, adding a small amount of olive oil if necessary.

Combine the rest of the olive oil with the grilled lemon and shallot mixture; add the parsley and chives and whisk to combine.

Divide the broccolini among individual serving bowls, spoon some of the grilled lemon mixture over, garnish with the pine nuts and a sprinkling of Aleppo pepper.