Empty My Fridge
Roasted Broccolini with Cheaty Chorizo Aioli | Kenji's Cooking Show
Ingredients
- Broccoli1 lb
- Extra virgin olive oil2 tbsp
- Salt · ground
- Chorizo2 oz
- Mayonnaise2 tbsp
- Garlic · finely minced1 clove
- Lemon½ tsp
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the broccolini with 1 tablespoon of the olive oil, salt, pepper and MSG if using. Spread in a single layer on a baking sheet and roast for about 7 minutes, until charred and frizzled at the florets but still bright green and crunchy.
- While the broccolini roasts, cook the diced chorizo in a small skillet over medium heat, stirring now and then, for about 2 minutes, until crisp and the fat has rendered.
- In a small bowl, stir together the mayonnaise, remaining 1 tablespoon olive oil, garlic, lemon zest and lemon juice with a fork. Stir in the rendered chorizo fat until smooth, then season with salt, pepper and MSG to taste.
- Transfer the broccolini to a platter, drizzle with the aioli and extra olive oil, sprinkle with the crispy chorizo, and serve right away.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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