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Luca Broccolini

Recipe by:Executive Chef Jason Balestrieri
Cantinetta Luca, Carmel


  • 2 bunches Broccolini, trimmed to 4-inch stalks
    1/2 cup white wine
    1/4 cup sultanas or golden raisins
    Olive oil
    1/4 cup pine nuts, toasted
    Chili flakes
    Salt and pepper, to taste


Blanch Broccolini. Set aside. Steep sultanas in white wine to plump. In a large sauté pan, heat olive oil and add Broccolini, pine nuts, sultanas and chili flakes. Sauté until heated through. Season with salt and pepper to taste.

Recipe provided by Mann Packing Co.

Serves 4

Califonia Bountiful