Broccolini with Linguica and Fried Garlic

by Sarah on June 24, 2011

Gawd, I’m really on a roll with these creative blog titles, aren’t I?

Titles are always hard to come up with. When I write stories for Midtown Monthly, rarely do I come up with a title that I don’t feel totally dorky about. They always come out cheesy or punny.  I can leave that joy to the editors, I suppose.  Sorry Tim and Becky.

This is yet another result of….”gee, what’s in the fridge?  oh, ok this might go together…”  I jest, it was just slightly more planned out than that….but just.

The linguica is from Testa Duro Salumi.  If you’re in Sacramento and you haven’t gotten on this bandwagon yet, then shame on you.

I first steamed the broccolini by putting it in the big saute pan with about an inch of water in the bottom.  Bring to a boil and cook until tender-crisp.  I tossed it about with the tongs a few times so that it would cook evenly.

So what are you guys doing this weekend?  I am painting some more.  Did I tell you that we are doing major overhaul on part of our house?  It’s big.  And exciting.  I found my dream cabinets at a Re-Use Store for basically nothing as they were torn out of base housing.  They are from around the mid-50’s, light birch and lovely. All original hardware.  They are currently residing in my garage.

I would also like to mention that the Re-Use Store is run by the local Conservation Corps and everyone there was so nice and so helpful–they take donations too!–so check ‘em out.

Drain the broccolini and rinse it with cold water so that it will stop cooking.  Nothing worse than olive-drab and soggy broccolini.

So far, I’ve (I say I, really it’s my kid, my spouse, my electrician-friend and a contractor-friend) gotten the “store-room” mostly transformed into a wee studio and storage space for me and all my blogging, picture taking and extra-large cooking paraphernalia (lots of shelves, new walls and ceiling, insulation and paint–floor to come).  This week we’re working on the “den”–what used to be the place where the high-schoolers hung out, watching TV and playing video games.  The high-schoolers are college men and I am done with their gross and dirty man cave.  We’ve rehabbed the walls and gotten paint up, next comes a new (modern!) fan and flooring….and decor (my favorite part).  After that is the pantry area (oh boy is that a mess) and the kitchen (oh boy oh boy is that going to be interesting).

Next I sauteed the linguica with some paprika and then shoved it to the side of the pan.  Then I fried the thinly sliced garlic in the oil that was left from the linguica.  Why waste all that flavorful oil?  Fry these guys at a fairly low temperature and watch them so that they don’t burn.

Remove the sausage and the garlic from the pan and let it chillax over on a plate.  Reheat and toss the broccolini around in that flavorful oil, then add back the sausage, garlic and the other stuff–the sherry vinegar, zest, chile flakes and some salt and pepper of course.

This is the first time I’ve owned a house so I am totally being a spazz about wanting everything “just right”.

But shoot, where the kitchen is concerned, it has to be perfect!  I spend enough time in there!  By the way, Formica discontinued my coral boomerang countertops and my current coral countertop is sorta trashed.  Doesn’t that bum you out?  I might go with a plain turquoise countertop instead.  What do you think?  Do you like it?  Will my ingredient pictures look good on that?

So do you have any remodeling/refurbishing advice readers?  How do get your loved one to not kill you when you are being a spazz? How many Advil do you have to take after you’ve painted the ceiling?  (I took 4)  Man, that hurts later.  I guess I ain’t no spring chicken any more.

What do you think about tube skylights?

Tell me, people, enquiring minds want to know.

And, p.s., make this recipe, it’s really good.  I enjoyed it far more than I thought I would and so did the menfolk.

Broccolini with Linguica and Fried Garlic

Ingredients

  • *************************************************
  • Broccolini with Linguica and Fried Garlic
  • 2 bunches broccolini
  • 3 large cloves garlic, thinly sliced
  • 1-1/2 links linguica, about 2 cups total and sliced on the bias, about 1/4" thick
  • 1-2 Tbsp sherry vinegar
  • 1 Tbsp lemon zest
  • 1-2 Tbsp paprika (feel free to try smoked paprika but if you do, use the smaller amount)
  • 1-2 tsp chile flakes (to taste)
  • 3 Tbsp oil
  • salt, pepper

Instructions

  • 2 bunches broccolini
  • 3 large cloves garlic, thinly sliced
  • 1-1/2 links linguica, about 2 cups total and sliced on the bias, about 1/4" thick
  • 1-2 Tbsp sherry vinegar
  • 1 Tbsp lemon zest
  • 1-2 Tbsp paprika (feel free to try smoked paprika but if you do, use the smaller amount)
  • 1-2 tsp chile flakes (to taste)
  • 3 Tbsp oil
  • salt, pepper
  • (v) This could be made vegetarian by just leaving out the linguica. Just saute the paprika in the oil for a minute or two before frying the garlic.
http://www.undercovercaterer.com/2011/06/broccolini-with-linguica-and-fried-garlic-recipe/


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