Recipe: Broccolini with Homemade Lemon Oil

BROCCOLINI WITH LEMON OIL

1 small lemon
3 tablespoons extra-virgin olive oil
1 1/2 pounds broccolini, rinsed and patted dry
Salt and pepper (to taste)

TO MAKE THE LEMON OIL:
Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve the lemon and set aside.

Heat oil and zest in a large wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.

TO PREPARE THE BROCCOLINI:
Fill an 8- to 10-quart pot two-thirds full of salted water, bring to a boil, and cook the broccolini uncovered until crisp-tender (check by pulling out a piece and taking a bite), 2 to 5 minutes, depending on how crisp you like it. Drain well in a large colander.

Reheat lemon oil over moderately high heat until hot but not smoking. Add broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of the lemon over broccolini. Serve hot.

Makes 4 servings
Adapted from source: Gourmet magazine, December, 2005