Side Variation: Broccolini with Fontina

The broccolini from my prior post Fish With Broccolini, Forbidden Rice, and a Salad With Roasted Shallot Vinaigrette was such a hit with the kids ("trees") that I decided to make it again.  However, using what I had on hand, I made a new variation that was delicious.  It is essentially the same recipe except with Fontina cheese instead of the pine nuts.

Broccolini with Fontina
Ingredients

• 1-2 bunch(es) of broccolini (amount depending on how many are being served. Wash broccolini under cold water, trim off very ends of stocks, and remove any leaves)
• 1 large shallot (peeling and sliced into thin slices)
• 1 large clove of garlic (peeled and thinly sliced)
• 1 small lemon (cut in half and remove any loose seeds visible on the cut halves)
• 1 cup of shredded Fontina cheese

Method
Blanch Broccolini: This blanching step makes a big difference in the tenderness, color, and flavor of the vegetable (you will be amazed at how vibrant green, green vegetables become when properly blanched).  Bring a large pot (like a pot for cooking pasta) of water to full boil (much more water than broccolini as it is important that the addition of the broccolini to the water does not lower the temperature too much), add a large handful of kosher salt and bring back to a full boil. Add broccolini to boiling water and cook for about 2 minutes, stirring occasionally.  While the broccolini is cooking in the boiling water, separately in a large bowl add 1 - 2 cups worth of ice and fill most of the way with cold water (the "ice bath").  After the 2 minutes, turn off the heat and pull the broccolini out of the water with tongs or a slotted spoon, shaking off excess hot water; place broccolini in the prepared ice bath (this will arrest the cooking process and "set" the vibrant green color).  After a few minutes when the broccolini feel completely cold to the touch, remove broccolini from the ice bath and set aside on top of paper towels to drain.

Cook Broccolini: Heat medium to large skillet (depending on amount of broccolini) over medium heat.  Once the skillet is warm, add a few tablespoons of olive oil, the shallots, and place the two lemon halves cut side down in the skillet (sauteing lemon changes the flavor).  Saute the shallots for a few minutes until they become slightly translucent.  Add the broccolini, garlic, a pinch of gray sea salt and some freshly cracked black pepper to the skillet.  Continue to saute.  Carefully lift up the lemons to check if the cut side is slightly caramelized (colored from cooking); once slightly caramelized, remove from skillet and side aside to cool.  Saute broccolini for about 4 minutes total.  Turn off heat and add shredded Fontina to the mix.  Mix broccolini and cheese until cheese melts (from the residual heat) and coats mixture.  Carefully squeeze one lemon half over hand or strainer over skillet to catch any seeds while the juice goes into the skillet on the broccolini mix.  Mix broccolini side and serve.