2 bunches broccolini
2 tablespoon dijon mustard
2 tablespoon lemon juice
4 tablespoon extra virgin olive oil
2 teaspoon shallots, minced
1/2 teaspoon fresh oregano, minced
1 tablespoon Calabrian chili in oil, minced
Salt to taste
Parmigiano reggiano, to taste (shave using a peeler)
Neutral oil for sauteing
Bring a pot of salted water to a boil. Blanch broccolini for 2-3 minutes, until cooked in the center but still crisp. Soak in heavily iced water until the broccolini comes to room temperature. Do not leave for an extended time in ice water. Dry off broccolini using paper towels.
Combine mustard and lemon juice in a bowl. Slowly drizzle in olive oil while whisking vigorously with a whisk. Stir in shallots, oregano, and chili. Season to taste.
In a large saute pan, heat a thin layer of neutral oil over high heat until shimmering. Add broccolini and season lightly with salt, if desired. Cook, undisturbed, until lightly charred. Flip the broccolini over and repeat on the other side.
Remove from the pan and toss gently with Calabrian chili dressing to taste. Top with Parmigiano.
Enjoy with Jame | Ospi's Lasagna Bianca or Lasagna Bolognese