I have taken this recipe from my Otto Lenghi cookbook, and it is fast becoming a favourite! This recipe requires a small amount of effort (considering it’s broccoli), but it is definitely worth it for the smokey rich garlicky zingy taste!
Here’s roughly, how it goes… You’ll need
A generous head of broccoli
Some medium olive oil (quite a lot actually!)
fresh, sliced garlic – 2-3 large cloves
1 red or green chilli chopped or sliced small, acc. to preference (and I actually use less than one whole chilli, so again, do this to taste)
1. Cut up your broccoli into fair sized florets, wash and then boil them gently for 3 mins, no more.
Remove these from the water and stop the cooking by placing the in cold, iced water (or, just change the water a few times). Then lay them out on a clean tea towel and pat them dry (with kitchen towel).
2. Place florets in a bowl and dowse in Olive oil and preheat a griddle pan until really hot (about 5 mins).
3. Put the florets onto the griddle pan and ‘chargrill’ – you want to see some dark brown patches in places but not all over.
4. In a separate non-stick pan, heat about 4tbsp olive oil and fry the chilli and garlic in there for a couple of minutes, being careful not to burn.
5. When all the broccoli is cooked, season it with salt, then pour the hot oil mixture over them and serve.