This is a very simple recipe that's made with a sauté pan and a vegetable steamer.
1 pound Broccolini
5 Garlic Cloves, sliced very thin
¼ cup of Spicy Salami, coarsely chopped
Juice from ½ of a Lemon
¼ cup Extra-Virgin Olive Oil
1 tablespoon Butter
Lemon Pepper to taste
1 tablespoon of Parmesan Cheese, grated
Slice the garlic cloves into very thin pieces to make the garlic chips. Cut the salami into small pieces.
In a sauté pan over medium-low heat, heat the olive oil and butter until slightly bubbling, but take care not to burn it. Add the garlic chips, and slowly cook the garlic chips being careful not to burn them as well. The garlic chips will be done when they are a light golden brown. Be careful to cook slowly -- if they get too brown or cook too quickly – they will burn and will taste bitter. Once the garlic chips are golden brown and slightly crisp, take them off the heat and out of the oil/butter mixture and set aside to drain on a paper towel. The garlic chips will become crispier as they cool.
In the same sauté pan, using the leftover butter/oil and over medium-low heat, slowly cook the salami until it is crispy, and then set it aside to cool on a paper towel. Retain the butter/oil mixture in the saute pan.
Rinse and trim the ends as well as pull off any leaves that remain from the broccolini, and then steam them until they are a only little crunchy. Finish off the broccolini by cooking them in the saute pan with the remaining butter/olive oil over medium heat, and add a sprinkle of lemon pepper to taste. Cook to the desired level of “doneness”. Place the broccolini in a serving dish, add the juice of ½ of a lemon, as well as add the garlic and salami. Then, sprinkle with the parmesan cheese. Serve while still hot.