Broccolini and Red Onion

Day 5: January 5, 2010
I love broccolini. I love to cut it, to cook it, and to eat it. But most of all, I love to photograph it. I sautéed some thinly sliced red onion, two-inch diagonal cut pieces of the broccolini, pine nuts and crushed garlic in good olive oil, and served it over bowtie pasta with a little grated cheese. This was served with a glass of San Pellegrino water and a big stack of travel books about Italy that I picked up at the library on my way home from work.