Napa Farmhouse 1885™: Sauteed Broccolini With Garlic And Chile On Toast

I always like to add one dish with a bit of spiciness to a holiday menu. Take Easter for example. Roast lamb, or ham or turkey with a potato dish, salad, vegetable. Delicious and perfectly fine but just a bit bland. Now add a dish with garlic or chile and it perks everything up.

This broccolini on toast recipe is the perfect example. Crisp-tender vegetable sauteed in olive oil with loads of garlic and a heaping spoonful of one of my favorite condiments Calabrian Chile Paste. I love the Silanfunghi brand of chile paste and used to buy it by the case at NapaStyle, Michael Chiarello's store, and catalog. They are "rebranding" and not taking orders at this time, so I have found other brands on Amazon. I am pretty addicted to this sauce and always have a number of jars in my pantry. Pile the broccolini on toast, top with grated Parmigiano-Reggiano and you have the perfect side dish. Or, if you are like me, place a couple of portions on your plate, pair with a glass of wine, and dinner is served!

Sauteed Broccolini With Garlic and Chile On Toast
(serve 6)

1 1/2 lbs broccolini, trimmed
extra virgin olive oil
3 cloves garlic, chopped
1 tablespoon Calabrian Chile Paste (I like the Silafunghi brand)
sea salt
black pepper
6 pieces Italian or French bread, toasted or grilled
grated Parmigiano Reggiano cheese

Fill a large skillet 1/2 with water. Cover and bring to a boil. Add the broccolini, cover pan and boil until crisp-tender. (approximately 4 minutes). Remove broccolini and set aside. Drain water and dry skillet.

Heat skillet until hot. Add 2 tablespoons extra-virgin olive oil and the broccolini and garlic. Saute for 2 minutes. Add the chile paste and stir to combine. Taste and add a pinch of salt if necessary. Stir in a pinch of black pepper.

Drizzle olive oil over grilled bread. Top toast with broccolini and grated cheese. Serve hot

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