Broccolini with Miso and Hazelnut Sauce
A delicious and simple recipe full of contrasts. These sauteed broccoli stems fuse with Mediterranean and Asian flavors. The probiotic qualities of the miso and hazelnut sauce make this dish a recipe for any occasion.
- 4 tbsp olive oil
- 200g broccolini (bimi
- 65ml water
- Sea salt to taste
- Black pepper to taste
- 40ml water
- 1tsp apple cider vinegar
- 1tbsp white miso paste (shiro miso)
- 3 dried tomatoes in oil, chopped
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- 40g chopped toasted hazelnuts
- 60ml olive oil
1. To make the sauce, dissolve the miso paste in water, add the apple cider vinegar and mix well.
2. Chop the tomatoes and add them to the miso mixture together with the garlic, paprika and oil. We mix lightly.
3. Chop the hazelnuts with a knife or mortar until small pieces remain and add them to the mixture along with the salt. Mix well and set aside.
4. To make the broccolini, heat a pan with the olive oil. When hot, add the bimi and sauté for 5-6 minutes, moving constantly.
5. Add water, cover and cook another 7-8 minutes until the water has evaporated.
6. Season with salt and pepper and serve topped with the sauce.