Madeleine Kamman

Broccoli in Pinzimonio

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Pinzimonio is one of my very favorite Italian preparations, a creamy mixture of a trace of lemon juice with a wealth of olive oil and a lot of wonderful little slivers of garlic that gives so much taste to the vegetables.

Ingredients

  • 1 pound broccoli florets
  • 1 tablespoon fresh lemon juice
  • Salt

Method

Blanch the broccoli for 2 minutes in lightly salted boiling water, keeping them slightly crunchy. Do not rinse under cold water. While the broccoli blanch, mix together the lemon juice and salt and pepper to taste, then energetically whisk in the olive oil until the dressing has turned creamy and looks like pale green milk. Remove the broccoli to a deep dish, sprinkle the slivers of garl