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’s Broccolini with Toasted Pine Nut Pane Fritto & “Pesto”
1/2 c. Fine Grated Parmigiano Reggiano
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.
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.
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!
Yum! This looks fantastic.
Thanks! It was great, if you’re in DC, add it to the list!
All the things I love – Casa Luca and broccolini! Thanks for sharing this!
District of Chic
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