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Broccolini with chilli, lemon and ricotta

Australian Gourmet Traveller recipe for Broccolini with chilli, lemon and ricotta

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 8
  • 20 mins preparation
  • 15 mins cooking
Broccolini with chilli, lemon and ricotta
Broccolini with chilli, lemon and ricotta

Ingredients

  • 50 ml olive oil
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, thinly sliced
  • 500 gm broccolini, trimmed
  • Finely grated rind of 1 lemon, juice of ½
  • 120 gm firm ricotta, crumbled

Method

Main
  • 1
    Heat oil in a frying pan over medium heat, add onion and garlic, stir occasionally until tender (10 minutes). Add chilli, stir occasionally until starting to caramelise (3-5 minutes).
  • 2
    Meanwhile, blanch broccolini in boiling salted water until tender (2-3 minutes), drain well, add to pan with lemon rind and juice, season to taste, toss to combine, scatter with ricotta and serve hot.