This is an easy, quick dish with beautiful colors that is perfect for lunch, or as a dinner side dish. The kumquats get sweet and slightly caramelized and pair well with the salty, crispy broccolini and bread. The balsamic is important. The thick, syrupy balsamic makes such a big difference and I use it from everything from salads to ice creams.
Broccolini with Roasted Kumquats, Parsley, Pecorino, and Balsamic
Prep: 5 min Cook: 30 min Serves: 2
1 bunch broccolini
4 kumquats, sliced thin
Palmful curly parsley, chopped
Pecorino cheese, grated
Butter & olive oil
Salt & pepper
Balsamic (thick and syrupy is best)
1. Heat a skillet over medium-high heat. Add a tablespoon of butter and a drizzle of olive oil, then add the broccolini. Season with some salt and pepper, cover and cook for about 6 minutes or so, until slightly browned and crisped.
2. Add the kumquats and place the crusty bread in the skillet to brown on each side.
3. Cook until bread, kumquats and broccolini are nicely crisped, finish seasoning with salt and pepper. Serve with a drizzle of balsamic and the curly parsley.