45 minutes ago
Thursday, April 4, 2013
I have a been a follower of Australian blogger and photographer Katie Quinn Davies for sometime now.
Her food photos are amazing and my personal favorite. She is a recipe writer as well as a food stylist for many cookbooks and Aussie magazines.
I love that she always uses antique kitchen items in her photos.
Her new book What Katie Ate, is equally as beautiful, filled with recipes, photos and cool fonts.
This is the first recipe I've made from her book, and it's very simple.
It calls for broccolini, which is baby broccoli, not broccoli rabe, but young, tender broccoli. It's sweeter than it's older brother and I usually make it with anchovies and garlic.
Here, Katie sautes pancetta with walnuts, butter and lemon, to make a great veg side dish to go with tonight's roast chicken.
Katie's Broccolini w/ Pancetta, Walnuts & Lemon (adapted from What Katie Ate):
2 bunches of broccolini, woody bottom stems trimmed
3 oz. of pancetta, diced
handful of walnuts
1 tbsp butter
juice of a lemon
sea salt & pepper
Boil the broccolini in water for 5 minutes, then remove to a cutting board.
Cut into big pieces and set aside.
Cook the pancetta with some olive oil in a large skillet until getting crisp. Add in the walnuts and cook another minute.
Add the broccolini and toss with the bacon and nuts, then add in the tablespoon of butter.
Squeeze a lemon over the skillet, and season with sea salt and pepper.