Seasonal local food recipe No 174: Chargrilled broccoli with chilli and garlicPosted on January 11th, 2013 No comments
Much loved by customers at Yotam Ottolenghi’s restaurant, this can be made with calabrese or purple sprouting broccoli. For extra oomph, add four chopped anchovy fillets to the chilli and garlic when cooking them in the oil.
Preparation and cooking 15-20 minutes
2 heads broccoli or about 500g sprouting broccoli
115ml olive oil
4 garlic cloves, thinly sliced
2 mild red chillies, thinly sliced
coarse sea salt and black pepper
toasted flaked almonds or very thin slices of lemon (with skin) to garnish (optional)
Prepare the broccoli by separating it into florets or cut the sprouting broccoli into small pieces if necessary. Bring a large pan of water to the boil. Throw in the broccoli and blanch for 2 minutes only. With a large slotted spoon, transfer the broccoli to a bowl full of ice-cold water. Drain in a colander and allow to dry completely. It must not be wet at all. In a mixing bowl, toss the broccoli with 45ml of the oil and a generous amount of salt and pepper.
Place a ridged riddle pan over a high heat and leave it there for at least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn’t be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.
While grilling the broccoli, place the rest of the oil in a small saucepan with the garlic and chillies. Cook over a medium heat until the garlic just begins to turn golden brown. Be careful not to let them burn – they will keep on cooking even when off the heat. Pour the oil, garlic and chilli over the hot broccoli and toss together well. Taste and adjust the seasoning.
Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving if you like.
Photo and recipe from Ottolenghi: The Cookbook
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