*Photo Updated July 2012*
Inspiration: Broccolini sauteed in butter is currently one of our favorite simple side dishes and one of our favorite vegetables. If you haven’t had broccolini before, I really recommend that you give it a try. It’s really its own food – much sweeter than broccoli, not bitter at all like broccoli rabe can be – really just a very flavorful, crisp vegetable. With that in mind, how could adding prosciutto be a bad thing?
What we Loved: I think that I’m going to have a hard time not wrapping my vegetables in prosciutto after this. We took a crisp, buttery side dish and added a rich, salty ham to it. What’s not to love? Plus, the added prosciutto bumps up the elegance of the dish just a little bit, and the recipe couldn’t be easier.
Helpful Hints: I originally had the idea to throw this on the grill, but things got hectic so we just used a saute pan. When you add these to the heat, though, the prosciutto almost shrink-wraps itself to the broccolini, so I really think that it would work well in any application without falling apart. Grilling would be wonderful! Also, I’m not going to say that putting some Parmesan beneath that prosciutto would be a bad idea.
Source: Original Recipe
1 package broccolini (ours had 12 stalks)
4 thin slices prosciutto
1. Place the broccolini in a saute pan, and add approximately 1 inch of water. Cover, and bring to a boil. Cook for 2 minutes.
2. Drain the water from the pan. Remove the broccolini from the pan, and place it on a cutting board. Bundle three stalks together, wrapping a piece of prosciutto tightly around the bundle. Repeat with the remaining broccolini.
2. Add a good pat of butter to the saute pan over medium low heat. Place the broccolini bundles in the pan, seasoning with salt and pepper. Flip after about 2 minutes, when the prosciutto is slightly browned. Continue cooking for about 2 minutes more.