Lemony Broccolini with Burrata and Pistachios
On busy weeknights, dress up mild, subtly sweet broccolini with high-quality ingredients for a quick and nourishing side dish. We recommend buffalo milk burrata here as its higher fat and protein content produces a rich, creamy texture. Because it’s milky and mild, it shines when paired with fresh, simple staples. You can find buffalo milk burrata at your local fromagerie or artisan food store.
Ingredients:
- 1 lb. (500 g) broccolini, trimmed
- 3 Tbs. olive oil, plus more for grilling and serving
- Kosher salt and freshly ground pepper
- 1 lemon, halved
- 4 oz. (125 g) burrata, preferably buffalo milk
- 2 Tbs. toasted pistachios, roughly chopped
- Flake salt for garnish
- Crushed red pepper flakes for garnish
Directions:
Preheat an oven to 425°F (220°C).
In a baking dish, toss the broccolini with the olive oil and season with kosher salt and pepper. Roast until fork tender, about 15 minutes.
Brush a grill pan with oil and set over medium-high heat. Grill the lemon halves until softened, about 2 minutes.
Zest and juice 1 lemon half over the broccolini and toss to coat. Dollop the burrata on top. Drizzle with olive oil and garnish with the pistachios, flake salt and crushed red pepper flakes. Serve immediately with the lemon halves alongside. Serves 4.
Williams Sonoma Test Kitchen
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