2 bunches fresh Broccolini (about 1 pound), trimmed and stems halved lengthwise)
1/2 cup extra-virgin olive oil, divided
1 tsp. fine sea salt
1 garlic clove, thinly sliced
1/2 tsp. red pepper flakes
1/4 cup chopped fresh flat-leaf parsley
6 oz. burrata cheese
1/3 cup Parmesan Reggiano
1 lemon, halved
2 Tbls. toasted pine nuts
Heat a large skillet over medium-high heat and add 3 Tbls. of olive oil. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Add 1 additional Tbls. of olive oil to the skillet and add garlic and red pepper flakes. Stir for 15- 30 seconds until fragrant. Pour over broccolini and toss together.
Add parsley and squeeze half of lemon over broccolini. Season again with salt.
Arrange burrata in center of platter and surround with Broccolini. Sprinkle with Parmesan and toasted pine nuts.
Drizzle with oil, and serve with lemon slices.