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Broccoli, Lemon and Pine Nuts
Italian people call pine nuts "pignoli nuts" but I have referred to them here using their American name to avoid confusion. This is a light and refreshing alternative to the usual plain or broccoli and garlic side dishes. A nice complement to a rich and savory meal.
Ingredients:
2 heads of broccoli crowns, separated, rinsed and steamed 6 minutes until tender
2 Tablespoons pine nuts, lightly toasted in a frying pan (watch carefully - nuts burn quickly!)
2 strips of lemon peel, no white part, 1 inch wide by 2 1/2 inches long
black pepper
1/4 cup extra virgin olive oil
Instructions:
About 1 hour before preparing the broccoli, julienne the lemon peel and place it in a small bowl with the olive oil.
Steam the broccoli. Toast the pine nuts. Arrange the broccoli in an oval casserole dish. Sprinkle the toasted pine nuts over the top. Arrange lemon peel over top. Drizzle lemon-infused oil over all. Delicious!
Submitted by:
Maria G.
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