Lemon Broccolini-Shiitake Saute with Garlic Chips

Normally I don’t read the magazine in my seat from an airline. But this time I didn’t bring any reading material. So I cracked open the mag from United and gave it a once-over. I was delighted to find this recipe in an article on Umami.

Ingredients

• 1/4 cup plus 1 tbsp. Wanjashan organic soy sauce

• 2 bunches broccolini, broken into 2-inch pieces

• 1/3 cup thinly sliced garlic

• 1/2 cup extra virgin olive oil

• 2 cups sliced shiitake

• 1/2 teaspoon Korean chili flake (or red chili)

• 1/3 cup chopped preserved lemon

Directions:

In a stock pot, add the soy sauce to a quart of water and bring to a boil. Parboil the broccolini until tender-crisp, about three minutes, and shock in ice bath. Dry pot. Add extra virgin olive oil on medium-high heat. Add garlic and stir until golden brown. Remove garlic and drain, leaving a little oil in pot. Sauté the shiitake. Add back garlic with chili flake, preserved lemon and blanched broccolini. Heat through. Check seasoning and serve. For added umami, sprinkle with Parmigiano-Reggiano. Serves 4.

From: http://www.hemispheresmagazine.com/2010/06/01/flavor-of-the-month/

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