How can you resist these beautiful green vegetables, roasted in the oven with olive oil and served with a very creamy and tasty Espelette pepper sauce? This is not my intention and on the contrary, I would like you to discover, for those who do not know them yet, broccolini, a cousin of broccoli! An absolute delight!<\/p> \n \n

Recipe for 4 people:<\/p> \n \n

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• 800g of broccolinis<\/li> \n
• olive oil, salt, ground pepper<\/li> \n<\/ul> \n \n

  For the sauce:<\/p> \n \n

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  • 125g of tahini<\/li> \n
  • 50g of water<\/li> \n
  • 15g of olive oil<\/li> \n
  • 30g of white vinegar<\/li> \n
  • 10-15g of maple or agave syrup or honey<\/li> \n
  • 15g of Espelette pepper sauce or sriracha<\/li> \n
  • salt, ground pepper<\/li> \n
  • Espelette pepper<\/li> \n<\/ul> \n \n

    Here are the famous broccolinis, thinner and longer than broccoli, but also with a less developed inflorescence.<\/p> \n

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    Wash them and put them in an ovenproof dish. Season with salt and pepper and sprinkle generously with olive oil. As I say in class, let the Ma\u00eft\u00e9 in you express itself, but within reason! Bake in a preheated oven at 210\u00b0C for 20-25 minutes.<\/p> \n

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    For the sauce, simply mix all the ingredients.<\/p> \n

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    Put salt and pepper at your taste.<\/p> \n

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    The sauce becomes very smooth.<\/p> \n

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    The broccolinis are cooked and still slightly crispy!<\/p> \n

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    Serve them with either the sauce on the side or as I have below, drizzled with the creamy sauce. To do this, I put it in a pocket with a thin tip. A delight!<\/p> \n \n

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    Grilled broccolinis, tahini sauce with Espelette pepper<\/h2>\n

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    How can you resist these beautiful green vegetables, roasted in the oven with olive oil and served with a very creamy and tasty Espelette pepper sauce? This is not my intention and on the contrary, I would like you to discover, for those who do not know them yet, broccolini, a cousin of broccoli! An absolute delight! <\/span><\/div>\n

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