Recipe By: Six Seasons: A New Way with Vegetables
Ingredients
1½ pounds broccoli (stems trimmed and peeled, cut into long florets)
1 lemon (halved, and one of the halves cut into 4 wedges)
Dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
A nice chunk of aged Pecorino Romano (for grating)
2 tablespoons dried breadcrumbs
Tonnato ((optional))
Fiction
Step By Step
1️⃣ Heat
HEAT the broiler.
2️⃣ Spread
SPREAD all the broccoli on a rimmed baking sheet and broil—with no oil—until it is slightly softened and nicely charred on most surfaces, turning once, 5 to 7 minutes. You can also do this on a grill, but you’ll need a grill basket.
3️⃣ Pile
PILE the broccoli into a bowl and squeeze the half lemon all over it.
4️⃣ Season
SEASON with ½ teaspoon chile flakes and generous amounts of salt and black pepper.
5️⃣ Add
ADD ¼ cup olive oil and toss.
6️⃣ Taste
TASTE and adjust the seasoning until it’s delicious.
7️⃣ Arrange
ARRANGE the broccoli on a serving platter, grate a nice shower of pecorino over the top, sprinkle on the breadcrumbs, if using, and serve with the lemon wedges. Set out the tonnato as a dip.
