Casa Luca DC Chef Erin Clarke
Chef Erin's Broccolini

I recently stepped into Casa Luca DC for the first time as I was researching sustainable restaurant practices in the DC area for Immersion Travel Magazine.  Not only did I get to sample some great vegetarian dishes which made me think “if I had a chef who cooked this type of food at home, I would totally be a vegetarian” but Chef Erin Clarke was kind enough to share her delicious Broccolini with Toasted Pine Nut Pane Fritto & Broccoli “Pesto” recipe with The Dining Traveler readers.  The broccolini is sourced from Path Valley Farms in Pennsylvania and uses every single part of the vegetable for this dish, to include the stems to create a “pesto”.

Casa Luca DC Chef Erin Clarke
Chef Erin’s Broccolini

Casa Luca DC’s Broccolini with Toasted Pine Nut Pane Fritto & “Pesto”

2 lbs.     Organic Broccolini Stems & Leaves attached
1/4 c.    Pine Nuts
1/2 c.    Fine Grated Parmigiano Reggiano
1            Garlic Clove
3/4 c.    Extra Virgin Olive Oil
Salt & Pepper
Toasted Pine Nut Pane Fritto
1/2 c.        Pine Nuts
3/4 c.        Fresh Breadcrumbs
1/2 clove   Garlic, finely minced
2 T.           Extra Virgin Olive Oil
To clean the broccolini, start by detaching the leaves.  Discard any leaves that are bruised or discolored.  Roll the petite green leaves into “cigarettes” & with a sharp knife slice into thin ribbons.  Place the julienne in a covered bowl & refrigerate until needed.  Trim the Broccolini leaving approximately 2 inches below the florets.

Blanch the remaining stems for 3 minutes in salted, boiling water and shock in ice water in order to keep their bright green color.  Drain the stems & pat dry.  In a blender, combine the blanched stems, pine nuts, garlic, cheese & olive oil.  Blend until the pesto is smooth & creamy.  Season with salt & fresh pepper.

Casa Luca DC Chef Erin Clarke
Also on the menu: green beans with lemon sauce
To make the Pine Nuts Pane Fritto:  Drizzle 2 T. of extra virgin olive oil into a medium sized sauté pan.  Lightly toast the pine nuts over medium heat; then add the minced garlic and fresh breadcrumbs.  Continue to toast the mixture until the breadcrumbs turn golden.  Season with salt & pepper and cool on a paper towel.

To finish the dish simply sauté the broccolini florettes with olive oil & garlic for a few minutes.  The stems will turn bright green and the florettes will be soft & tender. Before serving add the julienne of the broccolini leaves.  Spoon a bit of the “pesto” onto the bottom of your favorite serving dish and top with the broccolini.  Sprinkle the pane fritto on top and serve.

Casa Luca DC Executive Chef Erin Clarke
Casa Luca DC Executive Chef Erin Clarke Photo Courtesy of Casa Luca DC

Executive Chef Erin Clarke grew up in the local area and has always had a passion for all things healthy.  Aside from being a chef, she has also educated children and family in healthy cooking via different food focused organizations.  I love how she brings out another side of Italian cooking, introducing us to delicious vegetarian and gluten-free dishes.  Buon appetito!

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