You know what? I don’t understand why I like some bitter foods but not others. I love eating Chinese broccoli, very dark chocolate, rapini, serrated Garland Chrysanthemum, and broccolini (sweet & bitter), but not bitter melon. Whatever. Anyway, broccolini is a cross between broccoli and Chinese broccoli.
I always see recipes that are prosciutto wrapped asparagus so I decided to substitute the asparagus with broccolini instead.
- 1 bunch of broccolini
- 5-6 slices of prosciutto
- Salt & pepper
- Olive oil
Preheat oven to 450ºF. Blanch the broccolini for 30 seconds (place in hot boiling water for 30 seconds and then immediately place in cold water with ice). Dry the broccolini with paper towels and then carefully wrap them with the prosciutto. Season with salt and pepper, and drizzle with olive oil. Bake for 15 minutes.