Loin Of Pork "A L'Apicius" with Brocolin

What a great dinner! We had previously made Loin Of Pork  "A L'Apicius" and liked it. You can find the recipe on our blog of: November 22, 2010. Click the date to get the recipe. The left over Pork makes for great Sandwiches!

The Roasted Broccolini and Lemon with Crispy Parmesan was new for us. It is an excellent preparation. We will make it again!

Roasted Broccolini and Lemon with Crispy Parmesan

Dinning In

Alison Roman

Serves 4

1       lemon, halved crosswise, seeds removed

4       garlic cloves, smashed

2       bunches broccolini, ends trimmed, or 1-1/2     pounds broccoli, thinly sliced lengthwise, stem and all

2       tablespoons olive oil

Kosher salt and freshly ground

black pepper

½      cup finely grated Parmesan cheese

I'm not the first person to dump cheese onto something, roast it, and call it genius, but I do think it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon; maybe it’s the almost burnt, crispy, frilly bits of tender broccolini. Whatever it is, I feel the need to serve a version of this at nearly every dinner party I throw, and I think you should, too. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy, crispy ends), this technique also works with root vegetables like carrots, potatoes, and parsnips, as well as other brassicas like cauliflower and Brussels sprouts.

1.  Preheat the oven to 425°F.

2.  Thinly slice half the lemon into rounds and set the other half
aside. Toss the lemon slices, garlic, and broccolini with the olive oil
on a rimmed baking sheet. Season with salt and pepper, and make
sure everything is evenly coated, especially the broccolini tips so
they get all fried and crispy.

3.  Sprinkle with the Parmesan and roast until the broccolini is
bright green and starting to char and the cheese is golden brown, 10
to 15 minutes.

4.  Remove from the oven, squeeze the other half of the lemon over
the top, and serve.