Author: Jody Kirkley
Even broccoli haters love this dish
Goes great with any kind of pasta, grilled meats, chicken or pork.
Serves: 4
INGREDIENTS
3 pounds, broccoli
1/4 cup, il Fustino extra virgin olive oil
1/2 teaspoon, red pepper flakes
4 cloves, garlic – cut in half
2 teaspoons, kosher salt
fresh ground black pepper
METHOD
- Remove stalks from broccoli leaving about one inch below the last branches
- Trim into long pieces by cutting down from the flowerettes. You want a bit of the flowerette and a bit of the stalk in each piece
- In a large pot or sauce pan, bring 2 cups of water to a boil and add 2 teaspoons of kosher salt
- Add broccoli and blanch until all pieces have turned bright green
- Blanch for 2 or 3 more minutes, then pour into a colander and let drain
- Return pan to medium high heat. Make sure the pan is dry
- Add olive oil. When it starts to shimmer carefully add garlic
- Tilt pan over heat to create a deep oil pocket and let the garlic fry in that for 2 or 3 minutes until the cloves are golden brown
- Carefully remove garlic with a slotted spoon. You now have a beautiful garlic oil
- You may stop here until you are ready to serve
- Bring garlic oil back to temperature over medium high heat
- Carefully add broccoli to oil. If it is still wet it will spatter
- Move broccoli around in the frying oil as it cooks
- Add red pepper flakes and several good grinds of fresh ground black pepper
- Cook broccoli until it begins to pick up a browned color. At this point you want to try some to see if it is done. You want it to be al dente. Add a bit of salt and more pepper if necessary. Toss and serve.
Browning is a result of the something called the Maillard Reaction. It, along with the garlic flavor, makes this broccoli something special.
